OT; What are you eating or cooking?14395
 I've spent years perfecting my brand of assholery.
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DrWatson private msg quote post Address this user | |
Quote:Originally Posted by WMorse My chili recipe is actually a Frito Pie recipe from the Pioneer Woman. However, since I don't use the Fritos, I up the salt. |
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| Post 676 • IP flag post | ||
 I live in RI and Rhode Islanders eat chili with beans.
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esaravo private msg quote post Address this user | |
| @KatKomics - No meat pies, Josh? I look forward to my wife making them for Christmas. | ||
| Post 677 • IP flag post | ||
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HAmistoso private msg quote post Address this user | |
Quote:Originally Posted by DrWatson Probably healthier, although there is something about that Frito Pie CRUNCH! |
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| Post 678 • IP flag post | ||
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I've spent years perfecting my brand of assholery.
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DrWatson private msg quote post Address this user | |
Quote:Originally Posted by WMorse Saltines |
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| Post 679 • IP flag post | ||
 past performance is no guarantee of future actions.
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KatKomics private msg quote post Address this user | |
Quote:Originally Posted by esaravo Ohhh.....those are a possibility too..I'm bad though....the farmers market has a local guy who makes them so it's just way easier to buy than make. can't really buy perogies or cabbage rolls...sure the grocery store has something labeled as perogies but that's about as close as they get - home made are on another level! |
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HAmistoso private msg quote post Address this user | |
| Post 681 • IP flag post | ||
 We should have the forum rate our packages.
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HeinzDad private msg quote post Address this user | |
Shout out to Costco |
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| Post 682 • IP flag post | ||
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I've spent years perfecting my brand of assholery.
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DrWatson private msg quote post Address this user | |
| Does that say cilantro lime enema? | ||
| Post 683 • IP flag post | ||
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We should have the forum rate our packages.
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HeinzDad private msg quote post Address this user | |
| You could look it as one taken orally. Crema | ||
| Post 684 • IP flag post | ||
 Please continue to ignore anything I post.
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southerncross private msg quote post Address this user | |
| Going to cook a potato/chicken/ kung salmon curry tonight. I'm feeling adventurous  |
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| Post 685 • IP flag post | ||
 I'd like to say I still turned out alright, but that would be a lie.
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flanders private msg quote post Address this user | |
Quote:Originally Posted by DrWatson Those look delicious. I'm going to make some gluten free ones tonight. |
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| Post 686 • IP flag post | ||
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I've spent years perfecting my brand of assholery.
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DrWatson private msg quote post Address this user | |
| I thought about sugar cookies, but didn't find the motivation to make them. | ||
| Post 687 • IP flag post | ||
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I'd like to say I still turned out alright, but that would be a lie.
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flanders private msg quote post Address this user | |
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| Post 688 • IP flag post | ||
 I have a problem with fattening women up.
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Bronte private msg quote post Address this user | |
| My brother didn't get to the bacon until just now. Here is what it looks like. Unknown taste yet. (He was prepping a duck with an air compressor) weirdest thing I've ever seen. But that is another story.  |
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| Post 689 • IP flag post | ||
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I've spent years perfecting my brand of assholery.
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DrWatson private msg quote post Address this user | |
| That doesn't look cooked to me. | ||
| Post 690 • IP flag post | ||
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I've spent years perfecting my brand of assholery.
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DrWatson private msg quote post Address this user | |
| It looks good, but a little raw. | ||
| Post 691 • IP flag post | ||
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I have a problem with fattening women up.
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Bronte private msg quote post Address this user | |
| It is raw. He just sliced it. It hasn't been cooked yet | ||
| Post 692 • IP flag post | ||
 Masculinity takes a holiday.
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EbayMafia private msg quote post Address this user | |
| @Bronte Slice a piece paper thin and tell me if it tastes like Prosciutto. | ||
| Post 693 • IP flag post | ||
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I've spent years perfecting my brand of assholery.
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DrWatson private msg quote post Address this user | |
Quote:Originally Posted by Bronte Ah, I must have misunderstood that smoking it cooked it. It looks better than anything I've seen at the supermarket. |
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| Post 694 • IP flag post | ||
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I have a problem with fattening women up.
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Bronte private msg quote post Address this user | |
| @DrWatson My apologies. He cold smoked it to give it a hickory? Taste. Here is it actually cooked.  |
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| Post 695 • IP flag post | ||
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I have a problem with fattening women up.
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Bronte private msg quote post Address this user | |
| @EbayMafia I don't know what Prosciutto is. But in 10 minutes I'll have a BLT |
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| Post 696 • IP flag post | ||
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Masculinity takes a holiday.
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EbayMafia private msg quote post Address this user | |
Quote:Originally Posted by Bronte @Bronte Prosciutto has a lot in common with Bacon but I think it's from a different part of the Pig. It's a whole muscle/fat combo in it's natural complete state. Unlike sausage which grinds different parts together. Looks like Bacon, but more muscle and less fat. I think it comes from a leg area instead of the stomach area. It's a delicacy for many of us descendants of European peasants. |
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| Post 697 • IP flag post | ||
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I have a problem with fattening women up.
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Bronte private msg quote post Address this user | |
| @EbayMafia This bacon is less fatty than regular bacon. It seems to have more lean meat than typical bacon. It tastes significantly better than Oscar myer stuff, but there is something different. My brother said the difference is the chemicals they use to make bacon. This stuff had only the bare minimum to make bacon. Definitely taste the smokiness from the smoking. It has good flavor. All in all I would say it was a success. It was VERY time consuming, but the end results I feel were worth it. |
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| Post 698 • IP flag post | ||
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I have a problem with fattening women up.
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Bronte private msg quote post Address this user | |
| So nobody commented on the duck being prepped by the air compressor. He is making some kind of roast duck somewhat similar to Peking duck. He had to separate the skin from the flesh (no idea why). After a couple of strategic cuts, he took the air compressor and blew air in that space. That thing literally blew up like a balloon. It almost doubled in size. After the compressed air was stopped He maintained a little bit of puffiness. Anyways. Weirdest thing for food prep I've ever seen.... | ||
| Post 699 • IP flag post | ||
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Davethebrave private msg quote post Address this user | |
| Bacon, prosciutto. Different cuts, same (delicious) pig. Grew up with cellar cured prosciutto. Cellar fermented wine too. Hmmm. Prosciutto di Parma is a right delicacy. Eaten by itself or wrapped around a breadstick, or (horror!) on a small piece of italian bread. Few flavors can top it. Bacon is great too - of course. Each its place. @Bronte since you have a pizza oven designed to cook Napoletana style za, try a basic za with just san marzano crushed tomatoes, basil, bufala moz and some prosciutto. Do NOT cook the prosciutto or basil - they should be added towards the very end … You can do them separate as well (more tradizionale)… If you haven’t been to Naples it will give you a discount flavor of being there. Edit: there is more seasoning than the above for the sauce itself… just an FYI… |
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| Post 700 • IP flag post | ||
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Davethebrave private msg quote post Address this user | |
| @Bronte I didn’t ask about the air compressor and duck because … the answer was a bit obvious ;-) Btw, related/unrelated… electric leafblowers used carefully are an excellent way to dry your car after washing it. I don’t recommend for prepping ducks. |
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| Post 701 • IP flag post | ||
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I have a problem with fattening women up.
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Bronte private msg quote post Address this user | |
| @Davethebrave So far we have tried crushed tomatoes and then Rao's marinara for the sauce. The mozzarella was I think fresh, but he switched to shredded. I'll ask him why in the morning. I know we did not dry the fresh mozzarella and it made the dough a tad too moist after cooking.the basil he put into the sauce. We did not put it on after the fact. I'll ask him about that too. In regards to bacon. He added a bit of maple syrup to it after he cooked it and he said that changed the flavor and he ate a small plate of just bacon. He said that next time he needs to add sugar and it will be next level. |
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| Post 702 • IP flag post | ||
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I have a problem with fattening women up.
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Bronte private msg quote post Address this user | |
| @Davethebrave if the answer is obvious, why did he need to blow air into the skin? Is it to make skin more crispy? |
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| Post 703 • IP flag post | ||
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Davethebrave private msg quote post Address this user | |
Quote:Originally Posted by Bronte It is one of the key steps in making Peking duck… and, yes, it is to make the skin crispier by allowing heat to more evenly cook the skin (from both sides), therefore also rending the fat on both sides more effectively. |
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| Post 704 • IP flag post | ||
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Davethebrave private msg quote post Address this user | |
Quote:Originally Posted by Bronte Shredded moz is easier to handle and if pre-shredded (my assumption) will have less liquid. The tomato sauce needs to be oiled and salted. All said, the great thing about za is you can do what you want. The awesome thing about a high temp oven is that you can indeed replicate (closely) what you get by traveling many miles. So doing a recreation once or twice might be cool. |
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