There's such a thing as nice pork these days?
That isn't bacon?
Also, that pan is wicked small.
Can't believe there isn't already one yet.
So I have some country style pork ribs, really nice pork. Anyone got any ideas about what to do with them to make them amazing?
Also, someone linked me this:http://www.foodnetworkstore.com/clas...6&rid=52630761
Pretty good pan for super cheap.
EDIT: Recipe index -
Slow cooker chicken
Found Recipe: KFC-Inspired Chicken : NPR
Carnitas with no lard
The Food Lab: Make Crisp, Juicy CarnitasWithout a Bucket of Lard | Serious Eats
Chipotle Chicken Chili
Chipotle Chicken Chili - The Pioneer Woman
Best Steak Marinade in Existence | Plain Chicken
Baked Ham and Cheese Party Sandwiches Recipe - Allrecipes.com
Cook times and temps reference:
Sous Vide Prereqs(courtesy of lanx):
1. foodsaver/vacuum sealer if you so choose, you can do ziplock displacement. Ask Jason: How to Use Ziploc Bags for Sous Vide - Modernist Cooking Made Easy
2. prepare all your aeromatics, butter? this article convinced me not to Sous-Vide 101: Prime Steak Primer | Serious Eats
3. torch and/or cast ironflat (more surface area)
a. Amazon.com: Iwatani Cooking Torch, 9, 725 BTU/h: Cooking Torches: Kitchen Dining
i have that torch, it uses canister butane and is easy and cheap to use. goto any asian grocer and ask for butane and they'll have it for a buck a piece, even if you sear for a year, you'll maybe use up 1 canister if you live in bum fuck idaho where you can't even find an asian grocer then you can get em for 2bucks a piece or so
Amazon.com : Gas One Gasone Butane - Set of 8 - Fuel Canisters - 8 Cans : Camping Stoves : Sports Outdoors
b. of course any man needs at least 2 cast iron skillets around, either get a lodge one or maybe grandma has a super seasoned godly pan that is 40years old
Amazon.com: Lodge LCS3 Pre-Seasoned Cast-Iron Chef Dining
Last edited by chaos; 06-04-2015 at 11:20 PM.
There's such a thing as nice pork these days?
That isn't bacon?
Also, that pan is wicked small.
They recommend it as a paella pan which is lol. I just figured if someone was in need of a relatively good pan for cheap I'd throw it up.
And bro, my pork is IMMACULATE.
I love cooking. Do you have a smoker or a grill that you can smoke in? You want to smoke ribs about about 200-250 degrees for 3-4 hours until they reach an internal temp of about 170 degrees.
The night before take the silver skin off the bottom of them, season them with salt and pepper and then coat the top of them with yellow mustard. Put a brown sugar based dry rub on top and pack it into the mustard and you will get a nice crust.
If you can't smoke them just put them in the crock pot.
EDIT: Oh and Alton Brown has a pretty good method for doing ribs in the oven. I wouldn't use his dry rub recipe though, I found it way too salty.
Last edited by BrutulTM; 12-17-2012 at 02:52 PM.
My rib recipe:
I get heavy duty foil and place the rib in the middle.
Put a dry rub of your choice.
Add 1/2 cup of apple cider
Carefully close the foil and place in the oven for 4 hours at 250. Though I think it would work at a lower temperature.
When done I remove them from foil and cut into serving sizes ~4 ribs (basically just so it is easier to maneuver)
Glaze the ribs and put them on the grill to carmelize the glaze to the rib
My 2 glazes (cannot remember where I got these recipes but I have changed them around a bit anyway)
3 cups apple cider
1 cup apple cider vinegar
1 cup apple sauce
1 cup sugar
1/2 cup light brown sugar
1/4 cup thinly sliced ginger
1/2 stick cinnamon
1tbs vanilla extract (bean if you have it but they are expensive)
6 cardamom pods
2 teaspoons allspice berries
3 teaspoons crushed red pepper flakes
1/2 teaspoon dry mustard
2 teaspoons minced garlic
1/4 teaspoons salt
Place all of the ingredients for the glaze in a pot and cook over medium-high heat. Bring the contents of the pot to a boil, reduce the heat to medium, allow the mixture to reduce about 30 to 35 maybe more you want it very thick. Remove the glaze from the stove and strain
1 cup hoisin sauce,
6 tablespoons Asian chili sauce
1 tbs 5 spice powder
No other prep is needed it will be plenty thick
Yeah my smoker project got put on hold while I get my garden up and running plus a thousand other home projects. I do hope to have my smoker operational by summer. I think I'll try them in the oven, maybe I'll try Alton's dry rub, I haven't been able to get a good dry rub myself. It just never ends up quite right.
I made my first beercan chicken last night. Super easy, just rubbed down the chicken with some olive oil, salt, pepper and thyme, shoved a 1/2 full beer up its rear and baked it for an hour at 400. Super juicy and delicious. You can get an inexpensive rack to make the chicken more stable.
Deathwing: nonstick pans can go in the oven as long as the manufacturer says they can. The only real caveat is that you have to make sure it has a metal lid and make sure to stay below the max temp. I think that according Mr. Brown the nonstick coating doesn't start releasing the poisonous gasses until 500+ degrees.
I pay ~15€ for charcoal grilled iberian pork, ribs, loin, the works at a restaurant 20min drive from my house. Can't beat that for superior convenience. Pig slaughters are quite nice too.
Also, for general cooking i recommend watching Alton Brown, Anthony Bourdain, the AdriÓ brothers and Heston Blumenthal. Chef John (foodwhises) is quite nice too.
Last edited by Isengard; 12-19-2012 at 12:48 AM.
Alton Brown is the man. I am an awesome cook and he taught me most of what I know. It's a god damn tragedy that good eats isn't on anymore.
Request that this be renamed The Meat Thread.
I came in here expecting to find some fun recipes and all I find is meat you silly men!
Those korean ribs are a fun recipe!
We do not need a vegetarian cooking thread. Just post some recipes if you have any or make a request for some.
This thread is also on it's first page... the thread on FoH was over 60 if I remember correctly.
Actually, I'm a bit curious. What are some of your favorite veggie recipes? My cooking habits tend to be pretty simple. I really don't like most veggies so I disguise them in spicy heat to mask the flavor; or lack thereof. Cayenne powder is my favorite spice for this reason.
Typically I go for the pan fry with a bit of olive oil, cayenne powder, salt and pepper. When they're close to finished I'll throw in a little bit of Worcestershire sauce. If I don't go the pan fry route, I grill. Grilling I typically use the foil method - wrap the veggies up in foil with butter, garlic and basil and grill that.
I love cooking and have been getting more involved in it the past two years, but I feel I need to broaden my horizons. I use the same methods for a lot of different foods. Granted, I absolutely love my grilled steaks and chicken. And I can make a pretty damn good chili (who can't?) but I'm ready to start going outside my comfort zone.
I've got the ribs in the galbi marinade, not cooking them until Sunday though. That marinade should kick the shit out of the meat in that time. I also put some fajitas on to marinade for Saturday, since that is probably my wife's favorite thing that I make. The marinade consists of:
3-4 tbls Adobo seasoning
1/2 tbls black pepper
2 tbls paprika
1 tsp chili powder
1/2 tsp cumin
1/3 can of chipotle chiles with adobo sauce
1/4 cup olive oil
2 limes, juice and zest
Measurements are approx, I just do it by eye. I like to let the skirt steak sit in the marinade for about 2 days prior to cooking, then just grill to medium or so. I made these for my wife's entire family when they came up for Thanksgiving, everyone thought they were amazing.
I wish I could do more outside my comfort zone, but I am pretty limited. My wife is a really picky eater and my oldest kid is 3, meaning I have to ensure that the kids are going to eat at least something I make. A good example is, I tried quinoa a few times, just to mix up the shit my kids are eating. They just weren't having it, the texture was too weird. I want to try farro soon but I'm not sure what to do with it.
This is sort of off topic, but people who are picky eaters as adults are a pet peeve of mine. It drives me insane when I'm at a dinner party and some 40 year old person goes "oh yuck" when one of the dishes goes around. I can't imagine being that fucking rude. I really think that 90% of "I don't like that" is people who have never tried the thing in question, or tried it once and then declared that they would never eat it again. In my experience when I have tried something I didn't like it usually takes eating it 3 or 4 times and it stops bothering me but I know a 45 year old guy who absolutely refuses to eat anything that he doesn't think he's going to like and doesn't mind saying so right in front of the person who cooked him dinner. I know another guy the same age who not only refuses to eat some things AND points out that he's not going to eat them when he's at your house for dinner, but openly mocks foods that he thinks are unnatural or unhealthy.
What the fuck people. I understand that 5 year olds don't have developed palates and are going to refuse a lot of food, but you have to get over that by the time you're an adult, for your own enjoyment of life if not because you don't want to be an asshole. If I have dated multiple women who would only eat like 5 things on a restaurant menu and we had to choose our restaurants carefully (usually fucking Applebees is about as exotic as you can get) so there would be something there that they would eat. That's pretty much a deal breaker for me now. If we're on a first date and she says she doesn't eat (insert food here) that's definitely strike one. Don't even get me started on vegans.
Parents: Make your kids try new things, don't release more of these narcissistic assholes on our planet.
Last edited by BrutulTM; 12-20-2012 at 03:15 PM.
Or do you mean just vegetables by themselves? My sister made roasted broccoli last Christmas. It's really simple, just brocolli and olive oil in an oven for a while. I was really surprised how much more flavorful they were compared to standard boiled broccoli. And I like that method too.
I'm come to enjoy Brussels sprouts somewhat recently. Roasted Brussels sprouts are one of the greatest things ever. I think that has more to do with the bacon involved, but damn is it delicious. I just want to be able enjoy the veggies I've mentioned in different ways that I do now.
That TJ's soyaki is pretty good, but http://soyvay.com/ is the original. I've only had maybe 3 of the varieties, but they're awesome.
I think the key to vegetables is to not cook them into mush and to season them. Stir fry, steaming, grilling, etc. are all better than boiling and the worst thing you can do is cook them too long. The other thing that they need that some people neglect to do is seasoning. Even if it's just a little salt and black pepper, it really makes them more tasty. If you want to grill vegetables you don't need to go out and fire up the outdoor grill. I grill vegetables on a cast iron grill pan and they turn out awesome (need a little olive oil on them). Thick slices of red onion grilled this way with some black pepper are one of the greatest things ever.
Forreal bro. I like to sautÚ my brussels sprouts in bacon fat with nothing but salt and pepper. Other times I'll roast them with other veg. Brussels sprouts and bacon is a legit side though, good shit. One of my big standby vegetables is squash. I like to cut squash and zucchini into long strips, drizzle with fat (usually olive oil - temps are probably too high for it, but whatever, it still tastes good) + salt + pepper and grill them with some meat. Grilled eggplant is also the ish.
One of the simpler "meals" I like to make is just steamed/simmered cabbage with smoked sausage. Slice or "cube" the cabbage, place in a large pan with enough water to cover the bottom, salt and pepper, bring to a boil, cover and reduce temp so that it simmers until tender. Add sliced smoked sausage a few minutes into the process so that it has time to cook. Not the greatest meal in the world, but I like the mix of sweet and savory you get.
Last edited by 001001102; 12-20-2012 at 11:10 PM.
Anyone have tips on getting fried chicken as close to KFC (or better if you think so) without needing a massively expensive pressure fryer?
I hate it when people won't at least give something new a try. Well, most things. I don't expect anyone to try durian fruit or something. But if they try it and they don't like it, whatever.
Whomever posted that prime rib recipe on Morenetz please repost it, I was going to make that shit and the damn site went down.
People should get over that shit just for their own personal happiness. There's so much good food in the world and so much social interaction that has to do with food, you're not doing your kids any favors by letting them grow up as fussy eaters. Also, maybe this is a stereotype, but when I meet someone that is a fussy eater I sort of assume that they were spoiled as a child and are still a narcissist as an adult.
Last edited by BrutulTM; 12-21-2012 at 04:41 AM.
I think Brutal is talking about people who are extremely picky. He mentioned Applebee's being the only restaurant of choice. That's pretty terrible. I have a friend who is the same way. When I visit her we always go to the same restaurants and she always orders the exact same thing every time. I'll ask her if there are any good Thai restaurants. She hates Thai food. OK, what about Indian? Hate that too. Sushi? Fucking disgusting! I don't get how someone can just write off an entire country's worth of food. Really? You hate fucking everything that restaurant has to offer? You realize on every Asian cuisine menu there are literally over 100 items to choose from? You hate them all? I think it does show a certain level of immaturity.
Yes, I have dated two women that would basically not eat anything in a restaurant but steak and potatoes and it's fucking lame. Also, as I mentioned, the people I know who are fussy are usually self-centered and immature in other ways as well.
When you're talking about someone that extreme, yeah that probably is a certain amount of immaturity. Someone just doesn't like certain foods or something? It really isn't that big of a deal. Taste is subjective.
Maybe I should have qualified, when I said my wife is a picky eater, I didn't mean she was some crazy shutin who only eats chicken fingers and ketchup.
Last edited by chaos; 12-21-2012 at 05:00 AM.
Anyway, he picks up some durian-filled chocolate truffles in the airport on the way home. I walk in on him duping two of my coworkers into trying it just as they're biting into the things. The look of revulsion on their faces as he tries to foist one on me and I slowly explain that I know what durian is and that not even crazy food guy on the travel network would eat that. They didn't finish them, but I was a bit disappointed that the office didn't stink up. The amount of fat the durian must have absorbed it all.
I think THAT is an appropriate time to be picky. However, since I doubt most of you will ever stumble upon durian truffles in your life, a better example: if someone offers me a beef stew with mushrooms, I'll eat it. I'm ok with the taste of mushrooms, don't like the texture. A portobello burger, I'll probably turn down.
I saw Tony Bourdain eat a durian on one of his shows once. He put on a brave face, but you could tell he wanted to puke. I think he also ate bird's nest soup on that trip which, after watching him eat both, I think I'd go with the Durian.
Anyway, I'll stop shitting up the cooking thread with my little crusade, but seriously, do your kids a favor and expose them to different kinds of food and make them try new things.
Last edited by BrutulTM; 12-21-2012 at 02:21 PM.
I don't like portabella mushrooms either. They can stay away from my burgers.
I am actually 100% on board with that, and am pretty nazi about making my kids try new things. When I was younger, I was one of those pussy whiny "i don't like this" eaters that get Brutul to almost 9000 level butthurt. But I overcame that, mostly, and I don't want my kids to be the same.
I was very picky as a kid, but in retrospect that was probably due in large part to my parents cooking. Sometimes I will make them dinner and they like it, but they always complain that it's too spicy. Their level of unacceptable spiciness is fresh ground black pepper. It's the worst, so I grew up eating a lot of bland, overcooked food. My wife was picky when we met as well, but she was young and her mom is the same way as my parents. She isn't picky at all now, and I think a lot of it is just much better cooking.
you assholes haven't posted the Prime Rib recipe yet
I made a pork tenderloin last week, it wasn't too bad but I was on a time limit and the damn thing wouldn't cook so it turned out a little dry. I have another one left in the fridge and I think I'm gonna make it tonight and really take my time on it.
Here's the recipe if anyone is interested.
1 pork tenderloin
1 stick of butter
2 jars of grey poupon
1 tbsp of parsley
1 tbsp of basil
make sure the butter is really soft but not melted, wisk it with the mustard and mix in the parsley and basil. put your tenderloin in whatever baking pan you are using coat the tenderloin however it says to on the package. now depending on how big the tenderloin is you may have to double the recipe. check on it often so you can baste it like a turkey.
cook temp and duration will be specified on the tenderloin, make sure meat is white all the way through.
I tried this recipe over the holidays last year and now I do it every year. It sounds more intimidating than it is. A prime rib roast (with marsala sauce) and some amazing kale mashed potatoes.
A quick secret on the roast. Have your butcher cut the ribs from the roast for you and then truss it up with the ribs tied in place. This way you get the flavor of cooking on the rib but none of the hassle. When you cut the twine after the roast has rested, the ribs peel off the roast and you can slice them as an added bonus to the meal (beef ribs are amazing when cooked properly).
Every time I've tried to make pot roast in the slow cooker the meat turns out dry. It really never bothered me as a kid, I guess, but now it does. So I just never make it anymore.
So.....I think we're doing lobster for xmas dinner. Only problem is is that we really haven't cooked for a good long time. I'm pretty sensitive to smells at the moment. I picked lobster because frankly I thought it would be quick and easy and fairly neutral. We'll see.
We have been basically eating what I've been craving (things stay down better that way I find but not always. The other night I had a craving for chili's queso (I know I know) so my husband ran out to get take out and for some fucktarded reason I was like "I havent been able to eat a lot of anything but I should get an entree too - how about chicken fingers (All I want it seems is chicken - which I did not eat a lot of before this)...which came with a side. None of the veggies sounded good so I was like ok I haven't really wanted potatoes for weeks but lets try the loaded mashed potatoes. BIG mistake - the smell of bacon was SUCH a fucking turn off - I told my husband to get that shit the fuck away from me. The smell alone made me sick. UGH. Still remembering it makes me fucking ill).
Ok, I made the best tasting burger I've ever had a few nights ago. I got most of the idea for it from Myron Mixon's BBQ book. Basically they are smoked burgers finished in a skillet. 1 lb ground meat, I put 2.5 tsps bbq rub in it, and a few splashes of Worcestershire sauce. Mixed it well, formed patties, put them in an aluminum cake round thing, and then on the smoker (apple wood!) at 300'F for 30 minutes. Once out of the smoker, the patties went into a skillet with butter & olive oil, for about 3 minutes per side, just enough to get some good burning/bark. In a toasted bun, lettuce, cheese, mayo, ketchup. that's the best burger you will ever have. Sure, it sucks taking over an hour (get smoker going, smoke them, then finish on skillet) to make a burger, but the flavor was insane. Smoke rings in a burger!
I've actually worked as a chef earlier in my life. I love, love, love cooking, and I love cooking fresh, so I do a lot of vegetarian.
Not tonight, though. I'm making a full-on sushi/sashimi meal. Very festive, no?
Christmas morning breakfast, I make smoked salmon (smoked it today) on fresh rolls, topped with scrambled eggs. Gordon Ramsay made this recipe famous.
It's a good thing I have a high metabolic rate, or I'd be 400 pounds.
I'm making this one. I doubt it will be as good as a weber, but you know, it feels good to build shit and be a man and stuff. I have all the parts, took a while to source a food safe barrel and fire box but I managed it.
Santa fucking loves me, Last year was a Thermapen and a Shun Knife, this year a set of 26 1 hr DVD cooking lectures from the Culinary Institute of American (Waiting on UPS sadly). That and a $200 gift card to a local high end kitchen supply house. This is really gonna up my game. Fucking excited.
One thing I would check is a lot of those style 5 gal. metal pails you are gonna use for your firebox have a rubber ring impregnated in the lid to insure they seal well, some peel right out, others are impossible to remove.
Last edited by Merkins4Brazil; 12-26-2012 at 09:05 AM.
Been tweaking this over a few months, I think it is very good now
1/2 - 1 cup Olive Oil
1-3 Cloves Garlic (base on your level of how much garlic you enjoy)
1 Cup (ish) Fresh Cilantro (leaves and stems)
1/2 cup fresh Basil
1/2 - 1 cup Pine Nuts (or Walnuts)
1/4 cup fresh parmasean cheese, grated
You can lightly roast the nuts if you like and have time
Combine Olive Oil, greens, and garlic into food processor and pulse until smooth
Add nuts, salt and cheese, pulsing till desired consistency
Made Panna Cotta tonight. The base is idiot proof, but I figured I'd go a little more festive with the topping. Chopped figs and apricots, stewed in brandy, then flamed just prior to putting the topping on the panna cotta in the ramekins. Worked like a dream.
Anybody having a superbowl party this year?
I think I'm going to do baby back ribs this year. I will probably smoke them in the Big Green Egg the night before, then reheat them in the oven on Sunday. I will also have hot wings using the Alton Brown method and sliders. I make the sliders using potato dinner rolls. Not sure why but these are the best damn hamburgers I eat all year. I usually break out the oil and deep fry something for the SB but I think I'm going to save the mess this year.
So for xmas I got a set of stainless steel cookware, so I got to trash all my old crappy Tfal I'd been using for the past 8 or so years I also got a beauty nonstick pan... you should see the eggs slide on this thing.
It's going to be a good cooking year.
Last edited by Barraco Bisi; 01-10-2013 at 02:49 PM.
Not sure if anyone's girlfriends/wives are into Pinterest - but my old lady spends maybe 3 hours a night on that fucking website.... I have to say, I've never eaten so well. She's constantly cooking up shit she finds on there in the slow cooker and 8/10 times its pretty good. Not gourmet, but for the effort I've been fairly astonished.
I made http://food-pusher.blogspot.com/2010...-burritos.html yesterday, and it was easy as fuck and pretty good. Spiced it up with some fresh green chili's and jalapeno's and was stuffed after one of them. Plus its packed with protein.
Pinterest is a great DIY community.
Men shouldn't resist.
I have the day off today so I treated myself to a steak dinner. I wanted to try grass fed because I hear it talked up for taste and nutrition so I thought I'd give it a shot. I have to say it was AMAZING. I dont know if it was the cut, the grass fed, the way I cooked it... but highly recommended. I used this method to cook it:
Price. This was expensive, 15 bucks for a steak, and a couple of bucks more for the spinach/mozarella/tomatoes. But it was one of the best steak dinners I've eaten and at a restaurant I'd pay a lot more than that. Very worth it:
Anyone have a good methodology for making fresh Mozzarella? I'm interested in giving this a shot.
My g/f likes to eat tacos once a week, which under normal circumstances would be fine, but she likes to have them with ground chicken. Whenever I think about it, it disgusts me. How can I make her eat beef without punching her in the face or vagina?
On top of that though, that cooking method you linked is solid as Sears and you got a hell of a nice crust on it. It really is important to cook steaks at high temperature. I don't quite agree with his internal temps though, I like my steaks on the rare side of medium and I pull them at about 125-130. He's also wrong about there being no difference between cast iron and non-stick. Cast iron has a lot more metal in it so the temp will not drop as much when the meat hits the pan, meaning a better crust and if you get it up to like 500 degrees to sear a steak you're risking destroying the finish on your non-stick pan. Non-stick is for cooking eggs, everything else goes in cast iron.
Finally, rib-eye IS the best steak. Filet Minion is for rookies, if you are a real beef lover, go for the rib eye.
Anyway, I'm going to have to go defrost a steak now.
Last edited by BrutulTM; 01-11-2013 at 12:42 AM.
Last edited by Dashel; 01-11-2013 at 02:11 AM.
That's cool, I haven't heard of that. We have a family story we always tell on my Mom because she was making chili one time and the shaker top came off the garlic salt and dumped half the canister in there. She scooped it out and served it anyway but it was totally inedible. She later fed it to the chickens and 4 of them died because apparently they can't handle salt. To this day we give her hell about feeding us death chili.
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