I just opened three cans of pre-boiled cannellini beans, and because I'm the goddamn chef I decided to have some while I cooked.
They taste... weird. The best way I can describe it is a hint of fermentation to the taste. Not all of them, but I had already poured them together so there's no way of telling the bad can from the good ones.
Well, bullet dodged but dinner plans shattered, time to plan something new. Into the trash they go, and here's hoping the two I had don't cause me any surprises later on.
We found a place about an hour away with discounted meat.
We got: 20 lbs of chicken breasts, 5 lbs of bottom roast, 4 lbs of ground beef, 5 lbs of bacon, a pound of breakfast sausage, and 8 pounds of potatoes for $60. Which is CRAZY cheap.
Last week I made some great crock pot french onion soup and man, I love some soup.
What are you guy's favorite soup recipes?
@Bucketman where did you find this bulk meat so cheap? I have family back home that would be willing to make the drive for those prices.
We found a place about an hour away with discounted meat.
We got: 20 lbs of chicken breasts, 5 lbs of bottom roast, 4 lbs of ground beef, 5 lbs of bacon, a pound of breakfast sausage, and 8 pounds of potatoes for $60. Which is CRAZY cheap.
Last week I made some great crock pot french onion soup and man, I love some soup.
What are you guy's favorite soup recipes?
@Bucketman where did you find this bulk meat so cheap? I have family back home that would be willing to make the drive for those prices.
:whistle:So excited, gonna cook a steak, gonna burn a steak, gonna get depressed:whistle:
Marty: The future, it's where you're going? Doc: That's right, twenty five years into the future. I've always dreamed on seeing the future, looking beyond my years, seeing the progress of mankind. I'll also be able to see who wins the next twenty-five world series.
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knitdanIn ur baseKillin ur guysRegistered Userregular
Got some tri-tip for $5/lb. Put a lemon pepper rub on it and then cooked on the Treager for about 2.5 hours. Tasty tasty tasty.
“I was quick when I came in here, I’m twice as quick now”
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Donovan PuppyfuckerA dagger in the dark isworth a thousand swords in the morningRegistered Userregular
Cooked some steaks last night for the missus and I.
They were a lot thinner than I am used to and they ended up coming out overcooked.
I cooked for the lab last night. It was a recipe that I hadn't actually tested properly, though it was pretty foolproof. It turned out totally fine, but I immediately thought of three or four ways to improve it, and now I'm bummed because I mostly only cook for myself, so when I do get it perfectly right, nobody will know.
...anyone want to swing by so I can force spicy Mexican chipotle stew on them?
So I tend to buy my bacon from Costco and usually it's pretty great.
However, this last batch I bought is like 98% tasteless. I've never had bacon this tasteless, it's like biting into something that should taste like bacon, but it doesn't. It tastes like nothing.
So I tend to buy my bacon from Costco and usually it's pretty great.
However, this last batch I bought is like 98% tasteless. I've never had bacon this tasteless, it's like biting into something that should taste like bacon, but it doesn't. It tastes like nothing.
I finally got some dry-cured bacon a while back, and oh man, it's so much better than wet-cured bacon. Not that wet-cured bacon is really bad, but dry cured doesn't curl up nearly as much in the pan.
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Blake TDo you have enemies then?Good. That means you’ve stood up for something, sometime in your life.Registered Userregular
Oh yeah, I took my apple and bacon out of the brine bag on sunday and cooked it (I don't have a smoker) despite issues with temperature accuracy. Everywhere said cook it between1.5-2 hours, but my oven probe said it hit temperature way earlier, I think it gave bad readings due to the thinness of the meat. The bacon came out aces though.
Oh yeah, I took my apple and bacon out of the brine bag on sunday and cooked it (I don't have a smoker) despite issues with temperature accuracy. Everywhere said cook it between 1.5-2 hours, but my oven probe said it hit temperature way earlier, I think it gave bad readings due to the thinness of the meat. The bacon came out aces though.
Now I just need an excuse to eat bacon non-stop.
Bacon is pretty high in protein so if you eat like a kilogram of it every day, soon you will have giant beefy muscles like a bodybuilder!
guys
if you ever come to a party at my house I'm gonna warn you about two things
1: I will be making this dish
twice cooked salted crispy chicken with bandit dipping sauce
(bandit sauce)
2: you may need to bring your own box of tissues/safe room/burial urn because this stuff just made my tastebuds try and escape through the roof of my mouth.
I'm thinking of making an oxtail stew with cinnamon and licorice root. Maybe some beer or white wine. Had much success with the cinnamon alone last time, but I think the licorice could raise the goddamn bar and the roof at once.
guys
if you ever come to a party at my house I'm gonna warn you about two things
1: I will be making this dish
twice cooked salted crispy chicken with bandit dipping sauce
(bandit sauce)
2: you may need to bring your own box of tissues/safe room/burial urn because this stuff just made my tastebuds try and escape through the roof of my mouth.
Oh god, spices and something green. It's been so long. I'm calling the airline with two phones.
Fuck off and die.
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GrobianWhat's on sale?Pliers!Registered Userregular
I'm sick at home so I made myself some potato soup. Only problem is I don't know if it's actually kinda bland or if I just can't taste anything.
I think sometime next week I'm going to try and make some beef wellington. I think I'm ready
I tried doing it with individual steaks and it turned out great. It seems really intimidating on paper but it's actually not the most difficult thing to prepare. You can do it!
I think sometime next week I'm going to try and make some beef wellington. I think I'm ready
I tried doing it with individual steaks and it turned out great. It seems really intimidating on paper but it's actually not the most difficult thing to prepare. You can do it!
I think sometime next week I'm going to try and make some beef wellington. I think I'm ready
I tried doing it with individual steaks and it turned out great. It seems really intimidating on paper but it's actually not the most difficult thing to prepare. You can do it!
What cut/size did you use?
Eye of round I think? I'm gonna be honest, I often confuse steak cuts. They were like palm sized and circular cuts.
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Donovan PuppyfuckerA dagger in the dark isworth a thousand swords in the morningRegistered Userregular
I think sometime next week I'm going to try and make some beef wellington. I think I'm ready
I tried doing it with individual steaks and it turned out great. It seems really intimidating on paper but it's actually not the most difficult thing to prepare. You can do it!
What cut/size did you use?
Eye of round I think? I'm gonna be honest, I often confuse steak cuts. They were like palm sized and circular cuts.
Sounds like what is called eye filet in Australia. Small steaks, but very VERY soft and fairly tasty.
I think sometime next week I'm going to try and make some beef wellington. I think I'm ready
I tried doing it with individual steaks and it turned out great. It seems really intimidating on paper but it's actually not the most difficult thing to prepare. You can do it!
What cut/size did you use?
Eye of round I think? I'm gonna be honest, I often confuse steak cuts. They were like palm sized and circular cuts.
Sounds like what is called eye filet in Australia. Small steaks, but very VERY soft and fairly tasty.
The ones I used weren't particularly soft or tough, but in a nice middle ground, and had a very beefy flavor.
My friend has just gone from vegetarian to vegan and so I'd like any recipe suggestions for brownies? There are tons out there online, with many arguments about how much oil to put in etc. I could spend the next month until I see her experimenting with recipes, but then I'm going to eat all the brownies I make and possibly explode. Or any cake recipes?
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KetarCome on upstairswe're having a partyRegistered Userregular
My friend has just gone from vegetarian to vegan and so I'd like any recipe suggestions for brownies? There are tons out there online, with many arguments about how much oil to put in etc. I could spend the next month until I see her experimenting with recipes, but then I'm going to eat all the brownies I make and possibly explode. Or any cake recipes?
Do a search for the Regan Daley All In The Pan Chewy Chocolate Cake recipe. I'm not even vegan, but I still make that cake at least a couple times a year. It's a good chocolate cake that just happens to be vegan friendly. I'd been making it for years before realizing it qualified.
Skip the icing, imo. Or maybe make it and keep it on the side for anyone who wants to try it.
Oh man, yesterday I made some quick "pickled" beets and this morning they taste amazing. I only loosely followed a recipe I found online, adapting it as I went. Basically it went as follows:
Peel and parboil a few beets until they're just soft enough to stick a fork in them. Reserve about a cup of the boiling liquid. Cut those up into small slices. Crush 5 cloves of garlic and thinly slice about a quarter of a white onion. Slice up a smallish carrot into thin rings. Mix all these veggies together and place in a sealable container. Add about a half a tablespoon of sugar, a half tablespoon of salt, and a half tablespoon of black pepper to the mixed veggies, along with a bay leaf. Pour the cup of reserved beet liquid into the mixture, then top it off with white vinegar (about a cup, maybe 2, depending on the size of your container and veggies). Mix it all up again and cover, refrigerate for at least 12 hours.
I cooked for the lab last night. It was a recipe that I hadn't actually tested properly, though it was pretty foolproof. It turned out totally fine, but I immediately thought of three or four ways to improve it, and now I'm bummed because I mostly only cook for myself, so when I do get it perfectly right, nobody will know.
...anyone want to swing by so I can force spicy Mexican chipotle stew on them?
Could you force that recipe on me?
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They taste... weird. The best way I can describe it is a hint of fermentation to the taste. Not all of them, but I had already poured them together so there's no way of telling the bad can from the good ones.
Well, bullet dodged but dinner plans shattered, time to plan something new. Into the trash they go, and here's hoping the two I had don't cause me any surprises later on.
http://www.lowerysmeatandgrocery.com/
I had a feeling it was Lowery's. It was half way between home and where I worked, so it was a frequent stop.
Doc: That's right, twenty five years into the future. I've always dreamed on seeing the future, looking beyond my years, seeing the progress of mankind. I'll also be able to see who wins the next twenty-five world series.
-Indiana Solo, runner of blades
They were a lot thinner than I am used to and they ended up coming out overcooked.
DANG
They still tasted great, though!
...anyone want to swing by so I can force spicy Mexican chipotle stew on them?
Here's the thing I made for my John! He is the best and he loves cheesecake so, cheesecake with charred rhubarb compote and strawberries.
The filling turned out perfectly, as did the compote! The crust obviously was not quite stable enough on that one side.
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
However, this last batch I bought is like 98% tasteless. I've never had bacon this tasteless, it's like biting into something that should taste like bacon, but it doesn't. It tastes like nothing.
How/why does tasteless bacon happen?
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Misfire on the brine injection machine.
Now I just need an excuse to eat bacon non-stop.
Satans..... hints.....
Bacon is pretty high in protein so if you eat like a kilogram of it every day, soon you will have giant beefy muscles like a bodybuilder!
verdict: possibly too much chocolate? Tests will continue.
There's no such thing!
if you ever come to a party at my house I'm gonna warn you about two things
1: I will be making this dish
twice cooked salted crispy chicken with bandit dipping sauce
(bandit sauce)
2: you may need to bring your own box of tissues/safe room/burial urn because this stuff just made my tastebuds try and escape through the roof of my mouth.
Turns out lentils make for a most acceptable substitute
Oh god, spices and something green. It's been so long. I'm calling the airline with two phones.
I hope you feel better!
Democrats Abroad! || Vote From Abroad
It's cooking now along with some baked potatoes.
I tried doing it with individual steaks and it turned out great. It seems really intimidating on paper but it's actually not the most difficult thing to prepare. You can do it!
What cut/size did you use?
Eye of round I think? I'm gonna be honest, I often confuse steak cuts. They were like palm sized and circular cuts.
Sounds like what is called eye filet in Australia. Small steaks, but very VERY soft and fairly tasty.
The ones I used weren't particularly soft or tough, but in a nice middle ground, and had a very beefy flavor.
Do a search for the Regan Daley All In The Pan Chewy Chocolate Cake recipe. I'm not even vegan, but I still make that cake at least a couple times a year. It's a good chocolate cake that just happens to be vegan friendly. I'd been making it for years before realizing it qualified.
Skip the icing, imo. Or maybe make it and keep it on the side for anyone who wants to try it.
Peel and parboil a few beets until they're just soft enough to stick a fork in them. Reserve about a cup of the boiling liquid. Cut those up into small slices. Crush 5 cloves of garlic and thinly slice about a quarter of a white onion. Slice up a smallish carrot into thin rings. Mix all these veggies together and place in a sealable container. Add about a half a tablespoon of sugar, a half tablespoon of salt, and a half tablespoon of black pepper to the mixed veggies, along with a bay leaf. Pour the cup of reserved beet liquid into the mixture, then top it off with white vinegar (about a cup, maybe 2, depending on the size of your container and veggies). Mix it all up again and cover, refrigerate for at least 12 hours.
Could you force that recipe on me?