I'm going to quote myself to explain that it takes a huge amount of balls and skill to properly sear a steak table-side in a three piece suit.
User name Alazull on Steam, PSN, Nintenders, Epic, etc.
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zepherinRussian warship, go fuck yourselfRegistered Userregular
Oh these poops are terrible.
Geth roll 1d6 to diagnose
1) vapor lock
2) ate too much dairy
3) my poophole is possessed
4) belly gremlins
5) Donald Trump
6) colon problems
I'm going to quote myself to explain that it takes a huge amount of balls and skill to properly sear a steak table-side in a three piece suit.
like, you do 40 of those a night, and kinda regardless of skill the suit is going to smell like meat. Like, I thinking it would require a lot of dry cleaning.
They moistly come out at night, moistly.
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AlazullYour body is not a temple, it's an amusement park.Enjoy the ride.Registered Userregular
I'm going to quote myself to explain that it takes a huge amount of balls and skill to properly sear a steak table-side in a three piece suit.
like, you do 40 of those a night, and kinda regardless of skill the suit is going to smell like meat. Like, I thinking it would require a lot of dry cleaning.
If you suck at it, it requires a new suit.
User name Alazull on Steam, PSN, Nintenders, Epic, etc.
I made turkey dumpling soup this weekend with stock from the thanksgiving turkey.
D-lish
life's a game that you're bound to lose / like using a hammer to pound in screws
fuck up once and you break your thumb / if you're happy at all then you're god damn dumb
that's right we're on a fucked up cruise / God is dead but at least we have booze
bad things happen, no one knows why / the sun burns out and everyone dies
+3
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AlazullYour body is not a temple, it's an amusement park.Enjoy the ride.Registered Userregular
Also dang dumplings are easy and tasty.
Why don't people make them more often?
life's a game that you're bound to lose / like using a hammer to pound in screws
fuck up once and you break your thumb / if you're happy at all then you're god damn dumb
that's right we're on a fucked up cruise / God is dead but at least we have booze
bad things happen, no one knows why / the sun burns out and everyone dies
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Options
AlazullYour body is not a temple, it's an amusement park.Enjoy the ride.Registered Userregular
I made turkey dumpling soup this weekend with stock from the thanksgiving turkey.
D-lish
That shot right there.
That looks a lot like consomme.
Good fucking job my friend.
Well, it's not clarified but when you boil a whole turkey carcass for four hours you get some serious flavor out of them bones.
life's a game that you're bound to lose / like using a hammer to pound in screws
fuck up once and you break your thumb / if you're happy at all then you're god damn dumb
that's right we're on a fucked up cruise / God is dead but at least we have booze
bad things happen, no one knows why / the sun burns out and everyone dies
+1
Options
amateurhourOne day I'll be professionalhourThe woods somewhere in TennesseeRegistered Userregular
i used a bit of salt pork today for the first time today in a soup.
what the hell should I do with the rest of it?
There are a lot of things you can do with salt pork.
What do you have in your kitchen?
nothing special. i kind of play it week by week ya know
Well soup is always a fantastic use of salt pork. The salt, the fat of the pork, the usual slight smokiness compliments many soups well.
I'm going to do for you what I would do for my trainees, tell me what you'd like to do with the ingredients available to you.
I don't uh
I just don't want to throw it away? I used maybe 1/10th of it in this bean soup recipe along with a ham hock. so now i have this thing in my fridge that i've never used before and no clue what sort of recipes work well with it.
I made turkey dumpling soup this weekend with stock from the thanksgiving turkey.
D-lish
That shot right there.
That looks a lot like consomme.
Good fucking job my friend.
Well, it's not clarified but when you boil a whole turkey carcass for four hours you get some serious flavor out of them bones.
@aioua Try roasting the carcass for like probably fifteen minutes before boiled next time.
Maybe you also roast some carrot, onion and celery you have lying around. Maybe you crush some garlic cloves, toss a few pepper corns, a few bay leaves and some sprigs of thyme in there.
Simmer all of that for at least four hours, you should have some magic on your hands.
User name Alazull on Steam, PSN, Nintenders, Epic, etc.
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AlazullYour body is not a temple, it's an amusement park.Enjoy the ride.Registered Userregular
i used a bit of salt pork today for the first time today in a soup.
what the hell should I do with the rest of it?
There are a lot of things you can do with salt pork.
What do you have in your kitchen?
nothing special. i kind of play it week by week ya know
Well soup is always a fantastic use of salt pork. The salt, the fat of the pork, the usual slight smokiness compliments many soups well.
I'm going to do for you what I would do for my trainees, tell me what you'd like to do with the ingredients available to you.
I don't uh
I just don't want to throw it away? I used maybe 1/10th of it in this bean soup recipe along with a ham hock. so now i have this thing in my fridge that i've never used before and no clue what sort of recipes work well with it.
*pretends to like butts in order to fit in with [chat]*
Switch Friend Code: SW-3011-6091-2364
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amateurhourOne day I'll be professionalhourThe woods somewhere in TennesseeRegistered Userregular
Hey Zull!
How long can one of those salt cured "country" hams last? I know once they're cured they're good but you have to occasionally cut off the green stuff but I wanted to get one next year to bring to the cabin. What's the best storage for it?
are YOU on the beer list?
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AlazullYour body is not a temple, it's an amusement park.Enjoy the ride.Registered Userregular
How long can one of those salt cured "country" hams last? I know once they're cured they're good but you have to occasionally cut off the green stuff but I wanted to get one next year to bring to the cabin. What's the best storage for it?
The coolest, darkest, driest spot in your cabin.
Ideally also vacuum-seal it. While a good piece of cured aged meat should last for a long time, modern techniques sacrifice shelf life for flavor. Keeping it in a spot that does not promote bacteria cultures and also keeping it from being exposed to outside influences is your best bet.
There's also something to be said about confiting it, then keeping the sealed jars in a similar environment. The fat from storing confit will add to the shelf life, but the process may destroy the flavor and/or texture of the item in question.
User name Alazull on Steam, PSN, Nintenders, Epic, etc.
i used a bit of salt pork today for the first time today in a soup.
what the hell should I do with the rest of it?
There are a lot of things you can do with salt pork.
What do you have in your kitchen?
nothing special. i kind of play it week by week ya know
Well soup is always a fantastic use of salt pork. The salt, the fat of the pork, the usual slight smokiness compliments many soups well.
I'm going to do for you what I would do for my trainees, tell me what you'd like to do with the ingredients available to you.
I don't uh
I just don't want to throw it away? I used maybe 1/10th of it in this bean soup recipe along with a ham hock. so now i have this thing in my fridge that i've never used before and no clue what sort of recipes work well with it.
I made turkey dumpling soup this weekend with stock from the thanksgiving turkey.
D-lish
That shot right there.
That looks a lot like consomme.
Good fucking job my friend.
Well, it's not clarified but when you boil a whole turkey carcass for four hours you get some serious flavor out of them bones.
Aioua Try roasting the carcass for like probably fifteen minutes before boiled next time.
Maybe you also roast some carrot, onion and celery you have lying around. Maybe you crush some garlic cloves, toss a few pepper corns, a few bay leaves and some sprigs of thyme in there.
Simmer all of that for at least four hours, you should have some magic on your hands.
Oh hmm I never thought of roasting it. I did use the leftover celery/carrots from the veggie plate in the stock, and spices of course.
life's a game that you're bound to lose / like using a hammer to pound in screws
fuck up once and you break your thumb / if you're happy at all then you're god damn dumb
that's right we're on a fucked up cruise / God is dead but at least we have booze
bad things happen, no one knows why / the sun burns out and everyone dies
+1
Options
AlazullYour body is not a temple, it's an amusement park.Enjoy the ride.Registered Userregular
i used a bit of salt pork today for the first time today in a soup.
what the hell should I do with the rest of it?
There are a lot of things you can do with salt pork.
What do you have in your kitchen?
nothing special. i kind of play it week by week ya know
Well soup is always a fantastic use of salt pork. The salt, the fat of the pork, the usual slight smokiness compliments many soups well.
I'm going to do for you what I would do for my trainees, tell me what you'd like to do with the ingredients available to you.
I don't uh
I just don't want to throw it away? I used maybe 1/10th of it in this bean soup recipe along with a ham hock. so now i have this thing in my fridge that i've never used before and no clue what sort of recipes work well with it.
How long can one of those salt cured "country" hams last? I know once they're cured they're good but you have to occasionally cut off the green stuff but I wanted to get one next year to bring to the cabin. What's the best storage for it?
The coolest, darkest, driest spot in your cabin.
Ideally also vacuum-seal it. While a good piece of cured aged meat should last for a long time, modern techniques sacrifice shelf life for flavor. Keeping it in a spot that does not promote bacteria cultures and also keeping it from being exposed to outside influences is your best bet.
There's also something to be said about confiting it, then keeping the sealed jars in a similar environment. The fat from storing confit will add to the shelf life, but the process may destroy the flavor and/or texture of the item in question.
i used a bit of salt pork today for the first time today in a soup.
what the hell should I do with the rest of it?
There are a lot of things you can do with salt pork.
What do you have in your kitchen?
nothing special. i kind of play it week by week ya know
Well soup is always a fantastic use of salt pork. The salt, the fat of the pork, the usual slight smokiness compliments many soups well.
I'm going to do for you what I would do for my trainees, tell me what you'd like to do with the ingredients available to you.
I don't uh
I just don't want to throw it away? I used maybe 1/10th of it in this bean soup recipe along with a ham hock. so now i have this thing in my fridge that i've never used before and no clue what sort of recipes work well with it.
i don't really know how salt pork is consumed so I was at a loss.
Think saltier bacon.
I like to put strips of it over roasting poultry, because it helps to season the meat and keeps it moist,
dang that's smart
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AlazullYour body is not a temple, it's an amusement park.Enjoy the ride.Registered Userregular
Also @amateurhour it lasts as long as it is edible.
Again, with proper storage that could be upwards of a year. You might have to cut off some waste parts, but you'll eat the majority of it.
I also wouldn't recommend just leaving a ham in your cabin if you're going to be there hardly at all. Better to pack out fresh product than save something just because.
User name Alazull on Steam, PSN, Nintenders, Epic, etc.
Man a lot of dudes die horrible deaths in Guardians of the Galaxy.
life's a game that you're bound to lose / like using a hammer to pound in screws
fuck up once and you break your thumb / if you're happy at all then you're god damn dumb
that's right we're on a fucked up cruise / God is dead but at least we have booze
bad things happen, no one knows why / the sun burns out and everyone dies
+1
Options
amateurhourOne day I'll be professionalhourThe woods somewhere in TennesseeRegistered Userregular
Also amateurhour it lasts as long as it is edible.
Again, with proper storage that could be upwards of a year. You might have to cut off some waste parts, but you'll eat the majority of it.
I also wouldn't recommend just leaving a ham in your cabin if you're going to be there hardly at all. Better to pack out fresh product than save something just because.
makes sense. I'm trying to keep these lightweight primitive meals together when I go out. I did the whole packaged tuna and oatmeal and gorp ultralight camping thing in the past and I want more frontier flavor so I've been playing with different recipes.
I made turkey dumpling soup this weekend with stock from the thanksgiving turkey.
D-lish
That shot right there.
That looks a lot like consomme.
Good fucking job my friend.
Well, it's not clarified but when you boil a whole turkey carcass for four hours you get some serious flavor out of them bones.
@ aioua Try roasting the carcass for like probably fifteen minutes before boiled next time.
Maybe you also roast some carrot, onion and celery you have lying around. Maybe you crush some garlic cloves, toss a few pepper corns, a few bay leaves and some sprigs of thyme in there.
Simmer all of that for at least four hours, you should have some magic on your hands.
Maybe you roast some carrot
Maybe you don't
+2
Options
zepherinRussian warship, go fuck yourselfRegistered Userregular
How long can one of those salt cured "country" hams last? I know once they're cured they're good but you have to occasionally cut off the green stuff but I wanted to get one next year to bring to the cabin. What's the best storage for it?
My uncle used to cure his own, mostly because it was just him his wife and he would butcher a 500 pound hog. He would cure it for a month cut it up store it in an air tight container in the walk in freezer. Same with his jerky.
zepherin on
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ZampanovYou May Not Go HomeUntil Tonight Has Been MagicalRegistered Userregular
I double checked to see whether it had already been posted as if that fucking mattered at all. I don't caaaaaaaaaaare GUARDIANS TRAILER WOOOOOOOO
I want to do the thing I saw on Chef's Table where the guy sauted slices of country ham in reduced coffee, then served it on a hunk of toasted bread with a fried egg on top
+3
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AlazullYour body is not a temple, it's an amusement park.Enjoy the ride.Registered Userregular
I made turkey dumpling soup this weekend with stock from the thanksgiving turkey.
D-lish
That shot right there.
That looks a lot like consomme.
Good fucking job my friend.
Well, it's not clarified but when you boil a whole turkey carcass for four hours you get some serious flavor out of them bones.
@ aioua Try roasting the carcass for like probably fifteen minutes before boiled next time.
Maybe you also roast some carrot, onion and celery you have lying around. Maybe you crush some garlic cloves, toss a few pepper corns, a few bay leaves and some sprigs of thyme in there.
Simmer all of that for at least four hours, you should have some magic on your hands.
Maybe you roast some carrot
Maybe you don't
It would help the process of making stock instead of broth.
User name Alazull on Steam, PSN, Nintenders, Epic, etc.
Posts
hehehe, but
I'm going to quote myself to explain that it takes a huge amount of balls and skill to properly sear a steak table-side in a three piece suit.
Geth roll 1d6 to diagnose
1) vapor lock
2) ate too much dairy
3) my poophole is possessed
4) belly gremlins
5) Donald Trump
6) colon problems
Give me an open flame, a tre branch, and a suit. I got this.
like, you do 40 of those a night, and kinda regardless of skill the suit is going to smell like meat. Like, I thinking it would require a lot of dry cleaning.
I'm going to quote myself to explain that it takes a huge amount of balls and skill to properly sear a steak table-side in a three piece suit.
If you suck at it, it requires a new suit.
i used a bit of salt pork today for the first time today in a soup.
what the hell should I do with the rest of it?
If you're ever in Seattle, this isn't too far away from the convention center.
There are a lot of things you can do with salt pork.
What do you have in your kitchen?
nothing special. i kind of play it week by week ya know
Well soup is always a fantastic use of salt pork. The salt, the fat of the pork, the usual slight smokiness compliments many soups well.
I'm going to do for you what I would do for my trainees, tell me what you'd like to do with the ingredients available to you.
D-lish
fuck up once and you break your thumb / if you're happy at all then you're god damn dumb
that's right we're on a fucked up cruise / God is dead but at least we have booze
bad things happen, no one knows why / the sun burns out and everyone dies
That shot right there.
That looks a lot like consomme.
Good fucking job my friend.
Why don't people make them more often?
fuck up once and you break your thumb / if you're happy at all then you're god damn dumb
that's right we're on a fucked up cruise / God is dead but at least we have booze
bad things happen, no one knows why / the sun burns out and everyone dies
Well ask yourself this as well?
Why don't people eat turkey outside of Thanksgiving?
Well, it's not clarified but when you boil a whole turkey carcass for four hours you get some serious flavor out of them bones.
fuck up once and you break your thumb / if you're happy at all then you're god damn dumb
that's right we're on a fucked up cruise / God is dead but at least we have booze
bad things happen, no one knows why / the sun burns out and everyone dies
I don't uh
I just don't want to throw it away? I used maybe 1/10th of it in this bean soup recipe along with a ham hock. so now i have this thing in my fridge that i've never used before and no clue what sort of recipes work well with it.
yessir
@DasUberEdward
@aioua Try roasting the carcass for like probably fifteen minutes before boiled next time.
Maybe you also roast some carrot, onion and celery you have lying around. Maybe you crush some garlic cloves, toss a few pepper corns, a few bay leaves and some sprigs of thyme in there.
Simmer all of that for at least four hours, you should have some magic on your hands.
http://www.epicurious.com/recipes/food/views/brussels-sprouts-with-shallots-and-salt-pork-51124240
I bet you'd like this.
How long can one of those salt cured "country" hams last? I know once they're cured they're good but you have to occasionally cut off the green stuff but I wanted to get one next year to bring to the cabin. What's the best storage for it?
The coolest, darkest, driest spot in your cabin.
Ideally also vacuum-seal it. While a good piece of cured aged meat should last for a long time, modern techniques sacrifice shelf life for flavor. Keeping it in a spot that does not promote bacteria cultures and also keeping it from being exposed to outside influences is your best bet.
There's also something to be said about confiting it, then keeping the sealed jars in a similar environment. The fat from storing confit will add to the shelf life, but the process may destroy the flavor and/or texture of the item in question.
yeah that's what i'm talkin' bout!
i don't really know how salt pork is consumed so I was at a loss.
Oh hmm I never thought of roasting it. I did use the leftover celery/carrots from the veggie plate in the stock, and spices of course.
fuck up once and you break your thumb / if you're happy at all then you're god damn dumb
that's right we're on a fucked up cruise / God is dead but at least we have booze
bad things happen, no one knows why / the sun burns out and everyone dies
Think saltier bacon.
I like to put strips of it over roasting poultry, because it helps to season the meat and keeps it moist,
Thanks!
dang that's smart
Again, with proper storage that could be upwards of a year. You might have to cut off some waste parts, but you'll eat the majority of it.
I also wouldn't recommend just leaving a ham in your cabin if you're going to be there hardly at all. Better to pack out fresh product than save something just because.
fuck up once and you break your thumb / if you're happy at all then you're god damn dumb
that's right we're on a fucked up cruise / God is dead but at least we have booze
bad things happen, no one knows why / the sun burns out and everyone dies
makes sense. I'm trying to keep these lightweight primitive meals together when I go out. I did the whole packaged tuna and oatmeal and gorp ultralight camping thing in the past and I want more frontier flavor so I've been playing with different recipes.
Maybe you roast some carrot
Maybe you don't
I'm laughing every time
PSN/XBL: Zampanov -- Steam: Zampanov
It would help the process of making stock instead of broth.