One problem plaguing a lot of people these days, especially burgers like myself, is that many people eat out at restaurants too much instead of preparing home cooked meals. Eating out is frequently both more expensive and less healthy for you than a home cooked meal. Furthermore, many people live with a limited library of meals that they know how to prepare and don't realize the culinary possibilities that are right in front of them.
The purpose of this thread is to try to break that habit of eating out and to make cooking at home become the norm in our lives. Please share meal ideas and how to prepare them here. All meals are welcome, although preferably we should post meals that are easy to prepare so that novice cooks will not be intimidated by the prospect of preparing them for themselves. Even simple sandwiches are fair game. Sometimes that may mean cutting corners with pre-made mixes instead of preparing everything from scratch.
Remember that the goal isn't necessarily to post the most inexpensive meals or the healthiest meals, although those meals are certainly very welcome. The goal is to encourage people to dust off their kitchen appliances and flex their atrophied cooking muscles. I realize that this opens the door to culinary nightmares like /tg/'s infamous meat-bread, but so be it. Let's get cooking!
/ub/ - Überhengst
Becoming better
Merry Christmas and Happy Hearth's Warming Everyone and Everypony!
[YouTube] The True Gift of GiftingIf you want to see the latest posts from all boards in a convenient way please check out /overboard/
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Swim googles are a good idea in the kitchen.
>>7087
Not sure how true it is, but seam to remember some say as long as you don't cut the "stem" (roots) of the onion when you cut you don't get as much tear inducing "fumes".
Not sure how true it is, but seam to remember some say as long as you don't cut the "stem" (roots) of the onion when you cut you don't get as much tear inducing "fumes".
>>7087
Spritz it with a mist of water. The released chemicals bond to the water. You could soak it, however it won't be in the onion and instead in the water.
Spritz it with a mist of water. The released chemicals bond to the water. You could soak it, however it won't be in the onion and instead in the water.
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getting ready to cook a lot of stuff, what I'm most interested in is the pumpkin pie I'm making from scratch.
Cooked the pumpkin last night and got the crust dough made, just gotta finish slapping it together now
Cooked the pumpkin last night and got the crust dough made, just gotta finish slapping it together now
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Happy thanksgiving!
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Happy Thanksgiving everyponer!
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Happy thanksgiving everypony! /)
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I wish to have one of those old fancy stoves.
>>7253
I love fluttershy with all my heart and couldn't stand her getting tortured but this really is so hot
I love fluttershy with all my heart and couldn't stand her getting tortured but this really is so hot
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>Dr. Ken Berry’s method of Cooking Bacon in a Pot Version 2.0 #Carnivore #AnimalBased
https://www.youtube.com/watch?v=6xtR4cfEMtQ
https://www.youtube.com/watch?v=6xtR4cfEMtQ
I rarely eat fast food anymore, got out of it during the covid lockdowns and when I tried to eat it again it was all so PACKED with salt that it made me sick. had a chik-fil-a chicken sandwich and fries and it took me all day to recover from all the salt, no wonder we have a high blood pressure and heart disease epidemic, not too mention it all got hit by shrinkflation so not only is it way more expensive but they cut the portions in half
I don't think this was a design mistake.
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Now that's a BLT. Any takers?
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>>7520
>looks 3D-printed to me
Nope, the X spoke is common in plastic injected pieces. That's exactly the point where the melted plastic is injected into the mold.
>looks 3D-printed to me
Nope, the X spoke is common in plastic injected pieces. That's exactly the point where the melted plastic is injected into the mold.
>>7526
You can literally see the top layer skin lines in the picture. I've also never seen cross gates in injection molding.
You can literally see the top layer skin lines in the picture. I've also never seen cross gates in injection molding.
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Smoking a 2 lb chuck roast today
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About 2 and 1/2 hours in so of course it's time to add the well season marrow bones. Our temperature is at about 1:45 so still another half hour to go before wrapping. And for extra meta here's a picture of me taking a picture of the marrow bones added
The fun thing about chiggun tendies (unbreaded) is that theres a ver smol window between "dry as shit" and "projectile vomiting". Its about 1-2 minutes, if you're pan-frying. I recommend poking them to gauge tenderness, and set them aside to rest roght BEFORE they come to temp (so by resting)
>>7939
depending on temp, of course (5.75 on my stove, but it sucks so anywhere from 3.5-5.5 for most)
depending on temp, of course (5.75 on my stove, but it sucks so anywhere from 3.5-5.5 for most)
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Smoked chimken drums
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Smokin some short rib today
>>7972
Its a pellet grill, but Ive got some leftover hickory topped off with appul wood. Im only smoking at high heat for maybe an hour, then its going into a slow braise in a red wine reduction
Its a pellet grill, but Ive got some leftover hickory topped off with appul wood. Im only smoking at high heat for maybe an hour, then its going into a slow braise in a red wine reduction
Sidenote, smoked beef tallow and/or (ideally) smoked lard is one of the finest 'involved' ingredients you could ever incorporate
Like, I can't make carnitas without smoking 1-2 pork butts first, cuz smoked lard is goddamn amazing
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Almost there, just a bit more color 
Roasting the onions, before the bell peppers.
Celery is a lie. Celery is not food, at best it's an herb. Bell pepper > celery.
Then gonna blend the mirepoix (+baby carrots).
Ordinarily, one would medium-fine dice the mirepoix, and then brown them in olive oil. Instead, Im 'leafing' the onions to char the outside and then blending the shit.
Celery is a lie. Celery is not food, at best it's an herb. Bell pepper > celery.
Then gonna blend the mirepoix (+baby carrots).
Ordinarily, one would medium-fine dice the mirepoix, and then brown them in olive oil. Instead, Im 'leafing' the onions to char the outside and then blending the shit.
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>>7977
before roasting some bell peppers. Ordinarily I would go with a medium to fine dice on this, but instead I'm going to roast the ingredients of the mirepoix and then blend them.
before roasting some bell peppers. Ordinarily I would go with a medium to fine dice on this, but instead I'm going to roast the ingredients of the mirepoix and then blend them.
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Perfect
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Frying them carrots in the smoked beef tallow
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Almost ready to blend
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Decided to pan roast a clove of smashed elephant garlic. Now to blend the shit
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Notes, if anyone cares or is following along.
I only had about 1 tablespoon of tomato paste, so I supplemented with Gochu Jiang paste. Great stuff.
Forgot the wine, will use to rehydrate the braise in an hour or so.
I only had about 1 tablespoon of tomato paste, so I supplemented with Gochu Jiang paste. Great stuff.
Forgot the wine, will use to rehydrate the braise in an hour or so.
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Almost done
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>>7 →Of course! Though, aside from a nibble of some of the fattier undesirable parts, they havent been eaten yet.
The function of making it was to test (without a control, regrettably) the results of the short rib seared on a smoker contrasted with recalled experience seared on a stove. The results were more or less conclusive regarding the flavor (overall a benefit, but consideration of flavor balances becomes increasingly important), but the real test will be the grilled cheese sandwiches tomorrow
<We as picklin' an sheit tahdee
The function of making it was to test (without a control, regrettably) the results of the short rib seared on a smoker contrasted with recalled experience seared on a stove. The results were more or less conclusive regarding the flavor (overall a benefit, but consideration of flavor balances becomes increasingly important), but the real test will be the grilled cheese sandwiches tomorrow
<We as picklin' an sheit tahdee
Results of the short ribs were as follows:
Using a smoker to sear the short ribs does produce a greater depth of flavor in the ribs, though the surface was a bit more dry/hard than with a pan-sear, even after braising.
Roasting/blending the mire poix (versus dicing and browning in a pan) worked REALLY well, though the resulting sauce was a bit too strong so I opted to cut it with heavy cream instead of butter to finish.
Using a smoker to sear the short ribs does produce a greater depth of flavor in the ribs, though the surface was a bit more dry/hard than with a pan-sear, even after braising.
Roasting/blending the mire poix (versus dicing and browning in a pan) worked REALLY well, though the resulting sauce was a bit too strong so I opted to cut it with heavy cream instead of butter to finish.
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>tfw a first-generation mexican immigrant (legal) takes you for 'authentic mexican', and you make better carnitas than the restaurant
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We smokin a 3lb beef shoulder today!
We're going without pepper in the rub cuz Statue ran off with the ground pepper. Dry-brined for 24 hours then coated with all-purpose BBQ, we gon'find out cuz we fuckin' around
We're going without pepper in the rub cuz Statue ran off with the ground pepper. Dry-brined for 24 hours then coated with all-purpose BBQ, we gon'find out cuz we fuckin' around
She dont look purty, but shes dressed enough to slang that ass.
Putting on 225 for the duration (I usually wake at 5)
Putting on 225 for the duration (I usually wake at 5)
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Goddammit
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Smoke-rendering lard today! I started it off at ~250 to get the pan/process going, and then immediately dropped to minimum (180)
sidenote, I can testify that aliminum foil blocks certain types of energy cuz I couldnt find it cuz it had foil and didnt look how I was thinking it would. Thats the same thing, right?
In spite of semi-permissive seed-oil comments, there is no contest that the best oils tend to come from flesh, and where flavor is involved I argue that smoked lard reigns supreme. I'll be adding a 10lb pork butt alongside, shortly but for now im letting this go
sidenote, I can testify that aliminum foil blocks certain types of energy cuz I couldnt find it cuz it had foil and didnt look how I was thinking it would. Thats the same thing, right?
In spite of semi-permissive seed-oil comments, there is no contest that the best oils tend to come from flesh, and where flavor is involved I argue that smoked lard reigns supreme. I'll be adding a 10lb pork butt alongside, shortly but for now im letting this go
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K so the lard is up to temp, gonna set it to 'simmer at about 275 while I add the cold dry-brined pork.
I was just gonna do a basic pepper coat over the dry brine, but at the last second decided to add a smol dusting of garlic and onion powders, after giving a 1" diamond cross-hatch on the fat cap (down, to start with)
I was just gonna do a basic pepper coat over the dry brine, but at the last second decided to add a smol dusting of garlic and onion powders, after giving a 1" diamond cross-hatch on the fat cap (down, to start with)
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So from 3 lbs of fat trimmings, (at $2/lb) I get a little over 2 cups liquid smoked lard. That shit - aside from the obvious - is GOLD
(Theres a reason saved bacon fat is amazing, its cuz its fundamentally smoked lard)
Also, while Ive never rendered lard by smoke before, I do encourage smushibg the fat globules with a fork, as though like mashed potatoes
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A couple hours in, the probe is showing 130 internal, so time to put it in a crutch and turn it down to ~240 for a long minite
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5 hours later, reading 180 internal, kicking it up to 330 until it hits around 205
Ended up shutting her down around 2:30a (so total cook time pf ~12 hours), probing at 205 at the thickest (she thicc).
Hheres something I havent ever seen someone on the internet say or do.
Lots of people have all sorts of fancy/involved resting methods. Some people use the oven, some people wrap their meat in a towrl and put it in a cooler.
Hey, I've got an idea. In fairness, this idea is predicated on the idea that one's smoker, grill, barbecue, or whatever is
A. 1/8" steel
B. Was just a minute ago heated to 350 degrees, is now no longer hearing, has been vented, and will be radiating heat for a few hours yet
Yeah, justeave the fukkin thing on the grill. Its wrapped in foil isn't it? The whole point of the prolonged rest is to increase tenderness and shit by slowing the temperature decrease. Well, I shut it off 2 hours ago and its still probing at 185. Obviously, thats going to go paraboloc in ots temperature decrease, but you're still looking at a 4+ hour rest, which is what alot of pros recommend
Hheres something I havent ever seen someone on the internet say or do.
Lots of people have all sorts of fancy/involved resting methods. Some people use the oven, some people wrap their meat in a towrl and put it in a cooler.
Hey, I've got an idea. In fairness, this idea is predicated on the idea that one's smoker, grill, barbecue, or whatever is
A. 1/8" steel
B. Was just a minute ago heated to 350 degrees, is now no longer hearing, has been vented, and will be radiating heat for a few hours yet
Yeah, justeave the fukkin thing on the grill. Its wrapped in foil isn't it? The whole point of the prolonged rest is to increase tenderness and shit by slowing the temperature decrease. Well, I shut it off 2 hours ago and its still probing at 185. Obviously, thats going to go paraboloc in ots temperature decrease, but you're still looking at a 4+ hour rest, which is what alot of pros recommend
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And to close out this absolute touchdown pf a pork butt.
~10lb(pre cook) pork butt (~$20)
3 lb pork fat ($6)
Smoke pellets ($10 worth)
I'm not gonna try to calculate the price of the salt, pepper, onion, garlic powder.
So for $36 and a combined cook/rest time of 16 hours, produced approximately 40-50 servings of smoked pulled pork. Bbq sauce is ~$4, buns are $3 for 12,...
The point I'm getting at is that the end point price of an over-the-top pulled pork sandwich comes out to a cost of about $1.50. I'll snap a pic of one of the sandwiches in the afternoon, buuuuuuuuuuut
(I also pulled a little over 4 fluid cups of smoked lard,... plenty for carnitas ^_^)
~10lb(pre cook) pork butt (~$20)
3 lb pork fat ($6)
Smoke pellets ($10 worth)
I'm not gonna try to calculate the price of the salt, pepper, onion, garlic powder.
So for $36 and a combined cook/rest time of 16 hours, produced approximately 40-50 servings of smoked pulled pork. Bbq sauce is ~$4, buns are $3 for 12,...
The point I'm getting at is that the end point price of an over-the-top pulled pork sandwich comes out to a cost of about $1.50. I'll snap a pic of one of the sandwiches in the afternoon, buuuuuuuuuuut
(I also pulled a little over 4 fluid cups of smoked lard,... plenty for carnitas ^_^)
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>>8074
Gambatte!
Addendum: it was 3 fl cups of lard and 1 fl cup of condensed bone/smoke broth, not 4 and 0. The smoke broth got mixed back into the meat for service. Just saying.
Still gonna be goddamn delicious
Gambatte!
Addendum: it was 3 fl cups of lard and 1 fl cup of condensed bone/smoke broth, not 4 and 0. The smoke broth got mixed back into the meat for service. Just saying.
Still gonna be goddamn delicious
I should also say, theres extra sharp cheddar slices, theres crispyfried onions, theres candied jalapeno, theres... mayo I guess
Its a 6, the salt is too intense, needs compensation. Moar bbq sauce, or something else sweet, thinking honey
>>8079
This is a testament to how you can absolutrly nail every aspect. The fat is gummy and gelatinous, the meat is crumbly/spicy- coarse on the outside.
But the salt is a little heavy. Its plenty edible, butbthis COULD be an S rank. And its a B
This is a testament to how you can absolutrly nail every aspect. The fat is gummy and gelatinous, the meat is crumbly/spicy- coarse on the outside.
But the salt is a little heavy. Its plenty edible, butbthis COULD be an S rank. And its a B
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Zomg, if you like delicious sauces that burn both ways, come check this one out. Its flavor is amazing, and the spiciness is really next level, even for this brand (I have several already). Highly recommended for spicelords
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Smokin some chiggun fighs,... smokin some chiggun fighs 
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Final skin-crisp at 500 deg
Also. Chatgpt confirms, the "shut it off and let it rest in the heated metal" method is peak efficiency
Heres to all the faggots out there doing your thang today.
https://youtube.com/shorts/QXqUSEn4zlo?si=riNSu42GyrHS1zR1
Happy Thanksgiving!
<Remember 6 years ago when we cooked a WHOLE Roc in the forge?
<Eh, ye pruly fooked eet up
https://youtube.com/shorts/QXqUSEn4zlo?si=riNSu42GyrHS1zR1
Happy Thanksgiving!
<Remember 6 years ago when we cooked a WHOLE Roc in the forge?
<Eh, ye pruly fooked eet up
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OMFG SMASHED BROCOLLI CHIPS. OMFG SMASHED BROCOLLI CHIPS.
Bruh. Smashed broccoli chips, try it.
Bruh. Smashed broccoli chips, try it.
This evening I made some spicy beans-n-rice with chorizo. I browned a pound of chorizo with a chopped onion, a chopped bulb of garlic, and six chopped jalapenos, with a little salt and pepper. I added two cups of chicken stock and brought it to a boil and added a little can of tomato paste, whisked in. Then I looked over the shelves and poured in an assortment of canned sauces with labels in Spanish that were marked down at a local supermarket--salsa taquera, salsa de jalapeno, and I can't even remember what else. When all of this came to a boil I added a can of mixed vegetables, two cans of beans, two cups of water, and a cup of brown rice. I brought all of this back to a boil. Then I put it in the oven at 275 for an hour, to simmer it without scorching. It's nice and spicy, very piquant and savory. One of the sauces had a smoky chipotle flavor that went really well with the chorizo, and I think it may have been the one labeled "taquera." Most of the leftovers are now in the freezer, but I'll eat some more tomorrow. In retrospect I should have gotten some white button mushrooms and sliced them up to brown with the onions and peppers at the beginning. I should also have gotten some oyster crackers. 8/10, not the best thing I've ever made, but it was cheap and filling, and has protein.
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We smoking short rib bitches!
And not just ordinary short ribs, nut coot-cowe-Ipetted-and-handfed tillmit died shirteib.
Its the good shit
And not just ordinary short ribs, nut coot-cowe-Ipetted-and-handfed tillmit died shirteib.
Its the good shit
>>8171
"But coot cowe, grain fjnished and grassfed" was what I meant to say. Touchscreens are ass and its gen y's fault btw
"But coot cowe, grain fjnished and grassfed" was what I meant to say. Touchscreens are ass and its gen y's fault btw
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About an hour on, almost rdy to pull and braise :3
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Alright, let's talk Christmas dinner.
Alton Brown has a technique for a prime rib that works really well: you unpackage the roast 4 days before cooking and let it sit for 2 days in the fridge, wrapped in cheese cloth, and then for the next 2 day you dry rub/brine.
But I have a brisket. So lets get fancy
The plan
- Comprehensive red wine and spice marination, 18 hrs
- S/low cook in marinade until 165
- Pat dry, binder with smoked lard, and season
- Texas crutch, onto the smoker for like 6 hours, basting with compound butter every 15-20 mins
- after internals at 205, baste with a creme bruglee-esque glaze/paste, and crisp with a blowtorch
Alton Brown has a technique for a prime rib that works really well: you unpackage the roast 4 days before cooking and let it sit for 2 days in the fridge, wrapped in cheese cloth, and then for the next 2 day you dry rub/brine.
But I have a brisket. So lets get fancy
The plan
- Comprehensive red wine and spice marination, 18 hrs
- S/low cook in marinade until 165
- Pat dry, binder with smoked lard, and season
- Texas crutch, onto the smoker for like 6 hours, basting with compound butter every 15-20 mins
- after internals at 205, baste with a creme bruglee-esque glaze/paste, and crisp with a blowtorch
Plan includes cloves in the fat cap during the butter basting stage, for extra extra (it works for ham)
The Marinade
1 bottle dry Merloy
1 roasted shallots
3 bulbs roasted garlic
2-3 sprigs fresh thyme
1 sprig fresh rosemary
1 small sprig fresh sage
½ cup fresh or cranberries
1 cinnamon stick
1 tbsp black peppercorns
1 tbsp kosher salt
1 tbsp honey
1 tbsp balsamic vinegar
1 bottle dry Merloy
1 roasted shallots
3 bulbs roasted garlic
2-3 sprigs fresh thyme
1 sprig fresh rosemary
1 small sprig fresh sage
½ cup fresh or cranberries
1 cinnamon stick
1 tbsp black peppercorns
1 tbsp kosher salt
1 tbsp honey
1 tbsp balsamic vinegar
>>8174
Fun fact about country livestock butchers versus city/production butchers. See that hazy membrane that looks like silverskin? Thats not silverskin. Conventional butchers trim that off and mix it in with their ground beef cuz it looks off.
That membrane turns into beef jelly. Its incredible. But they cut it off for the store cuz ppl don't know what it is. So sad.
Fun fact about country livestock butchers versus city/production butchers. See that hazy membrane that looks like silverskin? Thats not silverskin. Conventional butchers trim that off and mix it in with their ground beef cuz it looks off.
That membrane turns into beef jelly. Its incredible. But they cut it off for the store cuz ppl don't know what it is. So sad.
>>8194
As a last-minutewild hair addition, decided to smoke roast a bell pepper and throw in a pinch of food-grade lavendar. Hush, If you're straining the solids, it doesnt matter.
>tfw the next step is waiting 15 hours
As a last-minute
>tfw the next step is waiting 15 hours
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Foggy cuz theres lard residue, but sealed at 1:01 am. Now, just gotta toss it a few times until 11pm
Yes, theres a peak timing to marinades: 18 hours
Yes, theres a peak timing to marinades: 18 hours
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Ever cook something, and as its going ur tasting sauces and whatnot, and you're like "Fuck me, this is one of the most amazing things Ive ever tasted, let alone made"?
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>tfw Im only NOW being advised to call it "Mare"-inade
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