I've got a chunk of pork butt/shoulder (i feel like they're the same, but clearly those are opposite ends of the beast), in a slow cooker all day today soaking in teriyaki. Cannot. Wait. Gonna put it on rice and brussel sprouts.
My brother is a chef and whenever he cooks dinner at someone's house the mashed potatoes always get praised. The secret is a fuckton of butter like 1:1 butter to potato ratio.
+1
The Escape Goatincorrigible ruminantthey/themRegistered Userregular
My brother is a chef and whenever he cooks dinner at someone's house the mashed potatoes always get praised. The secret is a fuckton of butter like 1:1 butter to potato ratio.
I feel like mashed potatoes are the thing everyone should know this works with.
I've got a chunk of pork butt/shoulder (i feel like they're the same, but clearly those are opposite ends of the beast), in a slow cooker all day today soaking in teriyaki. Cannot. Wait. Gonna put it on rice and brussel sprouts.
Pork butt and pork shoulder aren't quite the same thing. The butt is the actual shoulder, with the shoulder blade, and the shoulder is the upper front leg. Dunno why, but there it is.
In other news, wrapping a Hebrew National kosher dog in a slice of bacon and deep-frying it has left me feeling vaguely uneasy. Absolutely delicious, though.
kilnborn on
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webguy20I spend too much time on the InternetRegistered Userregular
I have a pork shoulder thawing right now. Going to throw it on the smoker Monday. Sunday might be ribs. We'll see.
I've got a chunk of pork butt/shoulder (i feel like they're the same, but clearly those are opposite ends of the beast), in a slow cooker all day today soaking in teriyaki. Cannot. Wait. Gonna put it on rice and brussel sprouts.
Pork butt and pork shoulder aren't quite the same thing. The butt is the actual shoulder, with the shoulder blade, and the shoulder is the upper front leg. Dunno why, but there it is.
In other news, wrapping a Hebrew National kosher dog in a slice of bacon and deep-frying it has left me feeling vaguely uneasy. Absolutely delicious, though.
"Very well. Let this abomination unto the Lord begin!"
0
#pipeCocky Stride, Musky odoursPope of Chili TownRegistered Userregular
My brother is a chef and whenever he cooks dinner at someone's house the mashed potatoes always get praised. The secret is a fuckton of butter like 1:1 butter to potato ratio.
I feel like mashed potatoes are the thing everyone should know this works with.
See that's the thing, Carla and Molly in the test kitchen did this exact thing at Thanksgiving last year and people have not stopped talking smack about it
KalTorakOne way or another, they all end up inthe Undercity.Registered Userregular
I did pizza on my grill grates last year as an experiment. It came out fine, the ridged crust was definitely interesting. But getting pizza in and out of the grill/oven is already stressful enough without making the pizza ribbed for my pleasure, so the next time I just put the pizza stone on the grill. Much easier.
Welcome to the real world, where Gordon Ramsay cares for us all. It is 2022, and the only food available is Gordon Ramsay's frito pie. We either eat it, and work our shift at the gland-extraction plant, or go hungry.
The man cooks pasta in oiled water. There is no way I can trust him when it comes to cooking.
"The western world sips from a poisonous cocktail: Polarisation, populism, protectionism and post-truth"
-Antje Jackelén, Archbishop of the Church of Sweden
The man cooks pasta in oiled water. There is no way I can trust him when it comes to cooking.
I've always just used plain tap water - not even salt - but I've seen people here talking about adding a splash of oil. Don't?
Definitely don't oil pasta.
Oil will coat the pasta, which makes it less able to soak up juices from the sauce.
Ideally pasta should be cooked in plenty of water with a fair amount of salt in it. Pro-gastronomists (ie, scientific chefs) generally cook their pasta in shitloads of kosher salt (like, a tablespoon for a half-gallon of water). Absolutely don't do that with iodized salt though.
"The western world sips from a poisonous cocktail: Polarisation, populism, protectionism and post-truth"
-Antje Jackelén, Archbishop of the Church of Sweden
Brovid Hasselsmof[Growling historic on the fury road]Registered Userregular
edited May 2020
Why plenty of water? I always boil whatever I'm boiling in just enough water for the thing. Doing otherwise gives me Excessive Energy Consumption Anxiety
Why plenty of water? I always boil whatever I'm boiling in just enough water for the thing. Doing otherwise gives me Excessive Energy Consumption Anxiety
Because when you cook pasta it will dissolve starch into the water. Too much and the pasta will stick to each other and create clumps of pasta. Which is generally not what you want.
P.S: It will also reduce its ability to absorb water. Which will make it less tender.
Fiendishrabbit on
"The western world sips from a poisonous cocktail: Polarisation, populism, protectionism and post-truth"
-Antje Jackelén, Archbishop of the Church of Sweden
0
Brovid Hasselsmof[Growling historic on the fury road]Registered Userregular
Oh right. I solve the tenderness problem by forgetting about it and letting it boil until it turns into a smooth paste.
Posts
I feel like mashed potatoes are the thing everyone should know this works with.
Pork butt and pork shoulder aren't quite the same thing. The butt is the actual shoulder, with the shoulder blade, and the shoulder is the upper front leg. Dunno why, but there it is.
In other news, wrapping a Hebrew National kosher dog in a slice of bacon and deep-frying it has left me feeling vaguely uneasy. Absolutely delicious, though.
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
"Very well. Let this abomination unto the Lord begin!"
See that's the thing, Carla and Molly in the test kitchen did this exact thing at Thanksgiving last year and people have not stopped talking smack about it
Need some stuff designed or printed? I can help with that.
(not pictured: the two boxes I've already eaten)
Birthday cake flavour.
It is fine.
I have wondered about it. Is it just like... frosted cornpops?
Need some stuff designed or printed? I can help with that.
They're slightly denser than Corn Pops.
They do taste like birthday cake flavoured things.
If I didn’t, it would have been a huge missed steak.
You thought of that yesterday and waited for your chance, didn't you?
I do not care for Gordon Ramsay.
-Antje Jackelén, Archbishop of the Church of Sweden
I've always just used plain tap water - not even salt - but I've seen people here talking about adding a splash of oil. Don't?
Definitely don't oil pasta.
Oil will coat the pasta, which makes it less able to soak up juices from the sauce.
Ideally pasta should be cooked in plenty of water with a fair amount of salt in it. Pro-gastronomists (ie, scientific chefs) generally cook their pasta in shitloads of kosher salt (like, a tablespoon for a half-gallon of water). Absolutely don't do that with iodized salt though.
-Antje Jackelén, Archbishop of the Church of Sweden
Because when you cook pasta it will dissolve starch into the water. Too much and the pasta will stick to each other and create clumps of pasta. Which is generally not what you want.
P.S: It will also reduce its ability to absorb water. Which will make it less tender.
-Antje Jackelén, Archbishop of the Church of Sweden
This is deeply upsetting news.
I'll be stopping that now.
I put oil in the pasta water.
Because it prevents bubbling up, I won't be stopping.
No, it doesn't.
If the oil doesn't stop the sticking, then it's just a waste.
Also, using pasta water in cooking is a new thing I do and it is good
I used Wal-Mart brand pasta + marinara, but there was some cut up chicken in there, which makes everything better.
Karl's review of Bird's eye potato waffles:
They good
It’s the whole reason I even made the steak in the first place.
(But yes.)
And much less water.
Maybe for your atmospheric conditions, but not for mine.
I'll have you know they're waffley versatile
https://www.youtube.com/watch?v=XSq_Fhcckvo
*googling intensifies*
Ok, they're pretty good! Not as hot as I was expecting, but I'd 100% definitely binge a share pack myself and regret it the next day.
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