The last time I made baked potatoes, which I always make a couple extra for purposes, I took a couple of ~7-8mm slices out of the middle of one of them, and fried them in the pan alongside the eggs; and thus I made egg, bacon and potato muffins.
It was a superlative breakfast, and the nap was pretty great too.
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KalTorakOne way or another, they all end up inthe Undercity.Registered Userregular
Made burgers and homemade buns for memorial day. The buns were more like biscuits...not my cup of tea, but wow do they still give you an amazing burger.
I also went...a bit too far and made ground beef gravy to put on the burgers. This is overkill and adds NOTHING, but I was challenged to make the beefiest burgers.
Made burgers and homemade buns for memorial day. The buns were more like biscuits...not my cup of tea, but wow do they still give you an amazing burger.
I also went...a bit too far and made ground beef gravy to put on the burgers. This is overkill and adds NOTHING, but I was challenged to make the beefiest burgers.
Sounds a bit like the same energy that went into something I had at a con party once:
Chocolate cake in a ring (Bundt?) mold, chunks of chocolate baked into the batter, chocolate pudding filling, and chocolate glaze frosting drizzled over the top.
On my first day of work one of my new colleagues showed me a picture, unprompted, of the brisket they smoked over the weekend.
On my second day of work one of my new colleagues (a different one) showed me a picture, unprompted, of the pork they smoked over the weekend.
I think I'll like this place.
Oh yea I've totally done this with new hires, usually with a preface of "you eat meat?, well check out what I made this weekend". I usually try to bring in leftovers for these cases.
after 12 days curing in the fridge, my lonzino has been rinsed, dried, rolled in a mixture of craked black pepper and dried rosemary, and will now reside in my wine cooler (that has never held wine) until it loses 30% of its weight!
I'm going to paint it blue gray with white trim I think, and give it a corrugated metal roof
So, besides obviously it being an awesome project, what swayed you to build a permanent smokehouse versus an more portable offset or drum smoker?
I have a great smoker that Sir Fabulous got me for satans maybe 4 years ago. I use it all the time, but now that I'm actually decent at smoking, I find I need to make 10+ pounds at a time, which is about 8lbs more than my old smoker will fit. I looked into modifying a file cabinet but that seemed like a pain since you need to strip off the paint. Then I looked at an electric, but they are both expensive and not as big. finally I decided to just make one
all told, this one will cost just over $250 and will fit more sausage than I'll know what to do with!
Did a second attempt at Roman's shallot-anchovy pasta. Used more oil, let the tomato paste darken quite a bit more. It's so good you guys. Even had some of the paste to spare, can't wait to try and make eggs with it.
Did a second attempt at Roman's shallot-anchovy pasta. Used more oil, let the tomato paste darken quite a bit more. It's so good you guys. Even had some of the paste to spare, can't wait to try and make eggs with it.
i did this and simmered some eggs in the leftovers the next day and it was so good over some toaster waffles with a little hot sauce
I have obtained some duck fat. 22 imperial ounces of pure duck fat. I think this might be at least a kilogram, probably a little more. I dunno, I don't speak "Never Went To The Moon".
I'm gonna make flour tortillas with duck fat instead of lard. And probably refried beans with duck fat instead of lard. And probably flaky breakfast biscuits with duck fat instead of butter.
I will certainly deep fry some brussel's sprouts in duck fat.
I wonder if it makes a good gun lube.
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webguy20I spend too much time on the InternetRegistered Userregular
Smoked Burgers round 2. I needed a bigger mold. Made them 1/2lb. 1/2lb is just too big, but the burger size is right so I'll make them 1/3lb next time instead. Still came out amazing, 2 hours on the smoker.
Meat is from one of my uncles cows, lettuce from our garden. Hopefully later this year the tomatoes will be from the garden too. I need to try my hand at making my own burger buns.
Lamb sirloin steak with some thyme, olive oil. and crushed garlic in the pan for a few minutes and than the pan another 15 minutes in the oven at 160°C was extremely good.
I need some good, sustainable/ethical fish recommendations that aren't super fuckin expensive. I love fish and I need to get more in my diet but I've been very wary of doing so due to over fishing and such. I've cut way, way back on tuna and salmon has kind of become a treat because the good stuff is like, $20+ a pound.
Is it just tilapia? Is that it? Because if that's the case I guess fish is out. I have yet to find a way to make tilapia not taste like buttass that doesn't involve deep frying.
KalTorakOne way or another, they all end up inthe Undercity.Registered Userregular
today is suddenly up around 95F, I might pull the trigger on getting one of those air-fryer lids for my Instant Pot. The Pot itself was a nice thing to have last summer while it was super hot, and being able to quick-roast veggies without turning on the oven will be even better.
3cl1ps3I will build a labyrinth to house the cheeseRegistered Userregular
You basically want to look out for fish that either eat most anything, or mainly small, fast-breeding prey animals. Large predators are the least sustainable.
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I just don't really like non fried potatos. Even mashed potatoes.
It was a superlative breakfast, and the nap was pretty great too.
Nothing wrong with steak frites.
I also went...a bit too far and made ground beef gravy to put on the burgers. This is overkill and adds NOTHING, but I was challenged to make the beefiest burgers.
Sounds a bit like the same energy that went into something I had at a con party once:
Chocolate cake in a ring (Bundt?) mold, chunks of chocolate baked into the batter, chocolate pudding filling, and chocolate glaze frosting drizzled over the top.
On my second day of work one of my new colleagues (a different one) showed me a picture, unprompted, of the pork they smoked over the weekend.
I think I'll like this place.
Oh yea I've totally done this with new hires, usually with a preface of "you eat meat?, well check out what I made this weekend". I usually try to bring in leftovers for these cases.
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
Jayzis, that's a lotta mushroom.
hopefully I won't screw it up!
I'll check the weight in 10 days
in other news, my smokehouse is getting there!
So, besides obviously it being an awesome project, what swayed you to build a permanent smokehouse versus an more portable offset or drum smoker?
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
I have a great smoker that Sir Fabulous got me for satans maybe 4 years ago. I use it all the time, but now that I'm actually decent at smoking, I find I need to make 10+ pounds at a time, which is about 8lbs more than my old smoker will fit. I looked into modifying a file cabinet but that seemed like a pain since you need to strip off the paint. Then I looked at an electric, but they are both expensive and not as big. finally I decided to just make one
all told, this one will cost just over $250 and will fit more sausage than I'll know what to do with!
No you got us all charcurious now
It's probably a dumpling, knowing sarukun.
Smoked venison sausage potstickers, you say...?
i did this and simmered some eggs in the leftovers the next day and it was so good over some toaster waffles with a little hot sauce
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
I'm gonna make flour tortillas with duck fat instead of lard. And probably refried beans with duck fat instead of lard. And probably flaky breakfast biscuits with duck fat instead of butter.
I will certainly deep fry some brussel's sprouts in duck fat.
I wonder if it makes a good gun lube.
Meat is from one of my uncles cows, lettuce from our garden. Hopefully later this year the tomatoes will be from the garden too. I need to try my hand at making my own burger buns.
Origin ID: Discgolfer27
Untappd ID: Discgolfer1981
Lamb sirloin steak with some thyme, olive oil. and crushed garlic in the pan for a few minutes and than the pan another 15 minutes in the oven at 160°C was extremely good.
Should've gotten it sooner.
Is it just tilapia? Is that it? Because if that's the case I guess fish is out. I have yet to find a way to make tilapia not taste like buttass that doesn't involve deep frying.
squid, definitely, though that's not really fish
Nope! It's basically snot that tastes vaguely of the sea.