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
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>fresh homemade chiggun-thigh tendies
>>4600
Speaking of blood, here's a fun food thing. It's the equivalent to an egg and can replace it in some recipes such as in breads.
All the foods look very good.
Speaking of blood, here's a fun food thing. It's the equivalent to an egg and can replace it in some recipes such as in breads.
All the foods look very good.
>>4605
Their bolognese is decent, but inferior. Ill check thenother recipes, but so far it seems like a good source for baseline recipes
Their bolognese is decent, but inferior. Ill check thenother recipes, but so far it seems like a good source for baseline recipes
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Sugar may prevent yeast from properly doing its job. Going to do some tests later in a month or week or something.
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Some stuff I learned about cooking oils recently.
I would consider this to be extremely important and everyone should at least take into consideration for maintaining health.
https://besynchro.com/blogs/blog/7770981-oxidized-oils-is-your-cooking-oil-toxic
I can't say much for this specific website, but it checks out my sniff test based on my soap making experience, my long time cooking enthusiast self, and cross-referencing with other websites on the matter.
Oils processed from various foods (olives, seeds, nuts, grains...) break down/oxidize/go rancid over an amount of time, generally on the order of months to a few years. How fast they go rancid depends on temperature, humidity, exposure to light, and probably what they are being used to cook with.
All of these oils are composed of various different fatty acids that do different things at different temperatures or exposed to different chemicals (like when making soap or cooking with garlic or whatever). Some oils will last longer than others or start burning at higher temperatures because their fatty acid chemical makeup is different. It is impossible to get an oil that is composed of only one of these fatty acids, so we just have to make due with overall oil composition.
Common street knowledge is that deep fried shit is shit for your health.
Most of the time this is correct. The main reason is that restaurants reuse the oil over and over again at relatively high temperatures. They typically use canola oil, corn oil, or some other similar vegetable oil that won't burn at the higher temps. They (likely) won't change the oil out until the oil is far past its rancid state. It is oil that has gone rancid that is very unhealthy, not strictly because something is deep fried. Oil goes rancid much quicker at higher temperatures.
How do you know if oil has gone rancid?
As near as I can tell the only way most people test is if it smells bad. I'd also say throw the oil away if its past the "best by" date. Or maybe burn the oil in an oil lamp or your diesel truck or generator instead of throwing it in the dumpster. Companies processing the oils test for the totox value, or probably other similar tests.
http://www.andersonintl.com/oil-oxidation-how-to-measure-it-and-why-it-matters/
https://www.sciencedirect.com/science/article/pii/B9780081004357000162
What happens when you consume rancid oil?
Cancer, among other things.
>Plant-based oils, such as safflower oil and sunflower oil, contain plenty of polyunsaturated fatty acids (PUFAs) which oxidize easily in the presence of light, heat, or oxygen in the air. Many of the oxidation products of PUFAs have been reported to have cytotoxic (toxic to cells) and mutagenic (capable of changing the DNA) effects. Cytotoxic and mutagenic substances are commonly known to increase the risk of cancer, and indeed, a 2002 study published in the journal Anticancer Research reported that rancid oils not only appear to be involved in tumor promotion but also in tumor initiation. This study was carried out on mice, and rancid corn oil was used as the source of spoiled fatty acids.
https://www.healwithfood.org/bad-for-you/rancid-oil.php
Technically my research into this subject started when I started making soap. One of the first things I came across was the "dreaded yellow spots" that appeared in my bars of soap. Turns out those come from rancid oils being used, and the soap making process does not preserve the oils in anyway either. So I learned of the relationship between temp, humidity, and age of oils to how quickly they go rancid. I just didn't make the connection of rancid soap to rancid cooking oils until recently, because I'm a dumbass.
In the soap making world, canola, sunflower, safflower, grapeseed, and corn oils are considered crap to use because they go rancid rather quickly. You can often find these oils in beard oils too, not because they are good for the skin or hair, but because they are cheap filler oils used to make more money with.
Once upon a time, crysco was developed as an attempt to make cottonseed oil last longer for the soap manufacturers at the time. Since then, they instead moved away from cottonseed oil and instead focused on a vegetable shortening product to replace lard with for baking. Lard and tallow are extremely long-lasting oils that are high in saturated fatty acids, along with most other oils that are solid at room temperature.
One time I had an FDA paid "expert" dietitian try to tell me that saturated fatty acid oils like coconut oil was unhealthy, specifically calling out coconut oil. These people want you to get cancer and die. But (you) already knew that, right?
As near as I can tell, "saturated fats are unhealthy" is a hit to promote the canola oil and vegetable oil industry paid for by companies like pillsbury (they make crysco) to the FDA.
Even though olive oil is really healthy, at this point I would not recommend using it for pan frying much of anything because of how easily it burns and breaks down. Grapeseed oil is really healthy too but goes rancid rather quickly, but at least it does not burn at lower temps. I would recommend frying everything in either coconut oil or lard. Lard is really good because you can make sure your guests are not islamist shitheads or kikes.
tl;dr don't buy cooking oils that are a few months away from the "best by" or expiration date. Throw away smelly oils. The shit causes cancer.
I would consider this to be extremely important and everyone should at least take into consideration for maintaining health.
https://besynchro.com/blogs/blog/7770981-oxidized-oils-is-your-cooking-oil-toxic
I can't say much for this specific website, but it checks out my sniff test based on my soap making experience, my long time cooking enthusiast self, and cross-referencing with other websites on the matter.
Oils processed from various foods (olives, seeds, nuts, grains...) break down/oxidize/go rancid over an amount of time, generally on the order of months to a few years. How fast they go rancid depends on temperature, humidity, exposure to light, and probably what they are being used to cook with.
All of these oils are composed of various different fatty acids that do different things at different temperatures or exposed to different chemicals (like when making soap or cooking with garlic or whatever). Some oils will last longer than others or start burning at higher temperatures because their fatty acid chemical makeup is different. It is impossible to get an oil that is composed of only one of these fatty acids, so we just have to make due with overall oil composition.
Common street knowledge is that deep fried shit is shit for your health.
Most of the time this is correct. The main reason is that restaurants reuse the oil over and over again at relatively high temperatures. They typically use canola oil, corn oil, or some other similar vegetable oil that won't burn at the higher temps. They (likely) won't change the oil out until the oil is far past its rancid state. It is oil that has gone rancid that is very unhealthy, not strictly because something is deep fried. Oil goes rancid much quicker at higher temperatures.
How do you know if oil has gone rancid?
As near as I can tell the only way most people test is if it smells bad. I'd also say throw the oil away if its past the "best by" date. Or maybe burn the oil in an oil lamp or your diesel truck or generator instead of throwing it in the dumpster. Companies processing the oils test for the totox value, or probably other similar tests.
http://www.andersonintl.com/oil-oxidation-how-to-measure-it-and-why-it-matters/
https://www.sciencedirect.com/science/article/pii/B9780081004357000162
What happens when you consume rancid oil?
Cancer, among other things.
>Plant-based oils, such as safflower oil and sunflower oil, contain plenty of polyunsaturated fatty acids (PUFAs) which oxidize easily in the presence of light, heat, or oxygen in the air. Many of the oxidation products of PUFAs have been reported to have cytotoxic (toxic to cells) and mutagenic (capable of changing the DNA) effects. Cytotoxic and mutagenic substances are commonly known to increase the risk of cancer, and indeed, a 2002 study published in the journal Anticancer Research reported that rancid oils not only appear to be involved in tumor promotion but also in tumor initiation. This study was carried out on mice, and rancid corn oil was used as the source of spoiled fatty acids.
https://www.healwithfood.org/bad-for-you/rancid-oil.php
Technically my research into this subject started when I started making soap. One of the first things I came across was the "dreaded yellow spots" that appeared in my bars of soap. Turns out those come from rancid oils being used, and the soap making process does not preserve the oils in anyway either. So I learned of the relationship between temp, humidity, and age of oils to how quickly they go rancid. I just didn't make the connection of rancid soap to rancid cooking oils until recently, because I'm a dumbass.
In the soap making world, canola, sunflower, safflower, grapeseed, and corn oils are considered crap to use because they go rancid rather quickly. You can often find these oils in beard oils too, not because they are good for the skin or hair, but because they are cheap filler oils used to make more money with.
Once upon a time, crysco was developed as an attempt to make cottonseed oil last longer for the soap manufacturers at the time. Since then, they instead moved away from cottonseed oil and instead focused on a vegetable shortening product to replace lard with for baking. Lard and tallow are extremely long-lasting oils that are high in saturated fatty acids, along with most other oils that are solid at room temperature.
One time I had an FDA paid "expert" dietitian try to tell me that saturated fatty acid oils like coconut oil was unhealthy, specifically calling out coconut oil. These people want you to get cancer and die. But (you) already knew that, right?
As near as I can tell, "saturated fats are unhealthy" is a hit to promote the canola oil and vegetable oil industry paid for by companies like pillsbury (they make crysco) to the FDA.
Even though olive oil is really healthy, at this point I would not recommend using it for pan frying much of anything because of how easily it burns and breaks down. Grapeseed oil is really healthy too but goes rancid rather quickly, but at least it does not burn at lower temps. I would recommend frying everything in either coconut oil or lard. Lard is really good because you can make sure your guests are not islamist shitheads or kikes.
tl;dr don't buy cooking oils that are a few months away from the "best by" or expiration date. Throw away smelly oils. The shit causes cancer.
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I got an instapot and finally figured out how to make amazing refried beans. The canned stuff is inedible and makes me sick now, so i had to learn how to do this so i could eat all the kinds of meals i had growing up. Also been making pinto bean hummus or bean dip
Also got a breadmaker and it's super easy, just drop ingredients in and you have a fresh hot loaf 3 hours later. I make grilled tuna and cheese sandwiches with it, and PB toast and stuff.
Also got a breadmaker and it's super easy, just drop ingredients in and you have a fresh hot loaf 3 hours later. I make grilled tuna and cheese sandwiches with it, and PB toast and stuff.
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>>4680
I feel like I should clarify a couple things a bit.
I am not saying grapeseed oil or olive oil are less healthy than coconut oil or lard or other highly saturated fats. I am saying because grapeseed oil and olive oil go rancid a lot faster, and because of the difficultly to detect when they go rancid, that saturated fats are (probably) overall healthier for you.
I've been noticing that most of the lower saturated fat oils contain TBHQ as an "oxidizer prevention agent". It is a synthetic chemical used to inhibit the oxidization, or oil-going-rancid process. I do not suspect TBHQ is unhealthy in small amounts, but more study should be done than just a passing glance.
Oils (sometimes? most of the time?) have citric acid added to help preserve flavor. I suspect this is what makes rancid oil more difficult to detect with the sniffer, but at least its fine for consumption.
I have rendered my own tallow before from a slab of suet. The suet was 5lbs and I got about 3lbs 11 ounces of useful oil out of it, or about a 75% return of useful oil from the suet. Lard or Tallow will keep a very, very long time, especially if stored in the refrigerator. 5 years? 10? More?
Anyway, that's about all I know about oil longevity and overall health risks.
Just make sure to buy oils that have an expiration date of more than a year in the future.
I feel like I should clarify a couple things a bit.
I am not saying grapeseed oil or olive oil are less healthy than coconut oil or lard or other highly saturated fats. I am saying because grapeseed oil and olive oil go rancid a lot faster, and because of the difficultly to detect when they go rancid, that saturated fats are (probably) overall healthier for you.
I've been noticing that most of the lower saturated fat oils contain TBHQ as an "oxidizer prevention agent". It is a synthetic chemical used to inhibit the oxidization, or oil-going-rancid process. I do not suspect TBHQ is unhealthy in small amounts, but more study should be done than just a passing glance.
Oils (sometimes? most of the time?) have citric acid added to help preserve flavor. I suspect this is what makes rancid oil more difficult to detect with the sniffer, but at least its fine for consumption.
I have rendered my own tallow before from a slab of suet. The suet was 5lbs and I got about 3lbs 11 ounces of useful oil out of it, or about a 75% return of useful oil from the suet. Lard or Tallow will keep a very, very long time, especially if stored in the refrigerator. 5 years? 10? More?
Anyway, that's about all I know about oil longevity and overall health risks.
Just make sure to buy oils that have an expiration date of more than a year in the future.
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>>4684
>I am not saying grapeseed oil or olive oil are less healthy than coconut oil or lard or other highly saturated fats
I'll say it then.
Olive or coconut oil for low-medium temp, bacon fat for medium-high temp, and peanut or avocado oil for high temp.
This is to do with the smoke point of the oils, which when burned make the oils increasingly less digestable, while also negatively impacting the flavor.
'Okay' oils (which I still dont recomend) include grapeseed and sunflower. Avoid canola (genetically modified) and cottonseed (likewise) like the plague. Only use lard if you dont like who you're cooking for, in fact avoid ALL major manufactured 'name brand' oils and shit. They just figured out a way to market what was otherwise waste product from other areas of heavy processing.
>I am not saying grapeseed oil or olive oil are less healthy than coconut oil or lard or other highly saturated fats
I'll say it then.
Olive or coconut oil for low-medium temp, bacon fat for medium-high temp, and peanut or avocado oil for high temp.
This is to do with the smoke point of the oils, which when burned make the oils increasingly less digestable, while also negatively impacting the flavor.
'Okay' oils (which I still dont recomend) include grapeseed and sunflower. Avoid canola (genetically modified) and cottonseed (likewise) like the plague. Only use lard if you dont like who you're cooking for, in fact avoid ALL major manufactured 'name brand' oils and shit. They just figured out a way to market what was otherwise waste product from other areas of heavy processing.
Fellow foodbros is bread pozzed?
I like making my own burgers with mincemeat, salad, eggs, and more but a christian friend said bread is poison full of toxins and impurities.
What can replace bread to make the burger healthy?
I like making my own burgers with mincemeat, salad, eggs, and more but a christian friend said bread is poison full of toxins and impurities.
What can replace bread to make the burger healthy?
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>>4715
Bread is no more pozzed than msg.
Which is to say, you can employ shit bread just as you can shit msg. Your results will be shit.
Bread however csn be made fresh anf with little/no artificial ingredients. And its delicious.
Msg is the same way. My metaphor went off the rails, but if you you use fresh, well-sourced msg its like using fresh baked bread.
So no, bread is not pozzed, unless your source is pozzed. And prolly cuz not enough msg.
Bread is no more pozzed than msg.
Which is to say, you can employ shit bread just as you can shit msg. Your results will be shit.
Bread however csn be made fresh anf with little/no artificial ingredients. And its delicious.
Msg is the same way. My metaphor went off the rails, but if you you use fresh, well-sourced msg its like using fresh baked bread.
So no, bread is not pozzed, unless your source is pozzed. And prolly cuz not enough msg.
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You read that correctly.
About 6 mos ago I got an Anova Sous Vide circulator (~200) and Ive been experimenting with it extensively ever since.
Imo, it is a must-have, especially for college students who dont have immediate access to a stovetop. Not even kidding, one of these along with a table-top electric burner and amicrowave air-fryer is a pretty solid and all-purpose basic setup.
The beauty of Sous Vide - if u havent watched a bunch of youtube videos about it - is that you CANT overcook your meat. It IS possible to cook it for a duration that causes the flavor and texture to be negatively affected, but you have to leave it in for like 2x the necessary cook time.
Ex, I just put in a pork shoulder roast to cook for ~11 hours. At ~22 hours is when the meat will start to degrade,... meaning as long as I dont forget about it for an extra 11 hours, itll be fine (oh no, I have to remember to finish dinner before 11pm). The biggest issue with sous vide is also one of its strengths; since its a long low and slow, as long as you get your timing right on when the food starts (and the thing has programmable delay timers and shit) its not a process that requires monitoring, and if you top the resevior off you shouldnt need to replace any evaporated water. The length of time is really the only 'downside', and its minimal with a little bit of planning.
And for something you WONT hear anywhere else:
as a patrician aficionado with a taste for Blue Rare beef, sous vide is even BETTER. Because of the temperature control and slow heating, it is IDEAL for getting the PERFECT blue rare outta your meat! Use only whole, fresh cuts for safety and be sure to dry brine (cover with salt in the fridge for a day or two) and sear the outside, but you can heat the inside to a precise 125 throughout, giving you that glorious almost-purple flesh that only truest carnivores know. Seriously though, the more you cook meat, the more you render protein insoluble. Youll never know how nutrient dense and energizing a minimally cooked steak is until you try it. Recommended that you slice super thin (<1/2"), and pair it with some horseradish cream, or some bearnaise.
About 6 mos ago I got an Anova Sous Vide circulator (~200) and Ive been experimenting with it extensively ever since.
Imo, it is a must-have, especially for college students who dont have immediate access to a stovetop. Not even kidding, one of these along with a table-top electric burner and a
The beauty of Sous Vide - if u havent watched a bunch of youtube videos about it - is that you CANT overcook your meat. It IS possible to cook it for a duration that causes the flavor and texture to be negatively affected, but you have to leave it in for like 2x the necessary cook time.
Ex, I just put in a pork shoulder roast to cook for ~11 hours. At ~22 hours is when the meat will start to degrade,... meaning as long as I dont forget about it for an extra 11 hours, itll be fine (oh no, I have to remember to finish dinner before 11pm). The biggest issue with sous vide is also one of its strengths; since its a long low and slow, as long as you get your timing right on when the food starts (and the thing has programmable delay timers and shit) its not a process that requires monitoring, and if you top the resevior off you shouldnt need to replace any evaporated water. The length of time is really the only 'downside', and its minimal with a little bit of planning.
And for something you WONT hear anywhere else:
as a patrician aficionado with a taste for Blue Rare beef, sous vide is even BETTER. Because of the temperature control and slow heating, it is IDEAL for getting the PERFECT blue rare outta your meat! Use only whole, fresh cuts for safety and be sure to dry brine (cover with salt in the fridge for a day or two) and sear the outside, but you can heat the inside to a precise 125 throughout, giving you that glorious almost-purple flesh that only truest carnivores know. Seriously though, the more you cook meat, the more you render protein insoluble. Youll never know how nutrient dense and energizing a minimally cooked steak is until you try it. Recommended that you slice super thin (<1/2"), and pair it with some horseradish cream, or some bearnaise.
>How To Make Italian Neapolitan Pizza With A Home Oven [Recipe + Tutorial]
https://www.rooshv.com/how-to-make-italian-neapolitan-pizza-in-a-home-oven-recipe-tutorial
Page with plenty of pictures and videos, too long to fully screenshot.
https://www.rooshv.com/how-to-make-italian-neapolitan-pizza-in-a-home-oven-recipe-tutorial
Page with plenty of pictures and videos, too long to fully screenshot.
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BLTs.
You prolly know about blts. Im gonna give u my tips.
1. Avocado, or avocado sauce (>pic related)
One, the other, or both. Include.
2. Bacon, oven cooked, 400° for 20 minutes
3. Tomato, ~3/8" slices. Avo sauce or lemon pepper, non-negotiable.
4. Lettuce, 2-3 fresh layers (nothing wilted)
5. Cheese (optional); something with punch, a stronger flavor. Avoid american, swiss, muenster, etc. Blue cheese, xtra sharp cheddar, et al advised in balanced quantities.
6. Habajero aoli on the inside of one or both breads, depending on individual tolerance (ghost pepper aoli recommended)
7. Bread; fresh baked pullman loaf, whether brioche, regular, or sourdough.
You prolly know about blts. Im gonna give u my tips.
1. Avocado, or avocado sauce (>pic related)
One, the other, or both. Include.
2. Bacon, oven cooked, 400° for 20 minutes
3. Tomato, ~3/8" slices. Avo sauce or lemon pepper, non-negotiable.
4. Lettuce, 2-3 fresh layers (nothing wilted)
5. Cheese (optional); something with punch, a stronger flavor. Avoid american, swiss, muenster, etc. Blue cheese, xtra sharp cheddar, et al advised in balanced quantities.
6. Habajero aoli on the inside of one or both breads, depending on individual tolerance (ghost pepper aoli recommended)
7. Bread; fresh baked pullman loaf, whether brioche, regular, or sourdough.
>>5490
Cilantro Avocado Lime sauce
https://youtube.com/shorts/rtFYXlNJ1yI?feature=share
https://youtu.be/oIKwRRR21jU
This stuff is next level. I keep putting it on different shit, and it continues to perform. Srsly, this is a game changing sauce.
For smaller batches, recommeded 2 bunches of cilantro to 1 bunch scallion and chives. Also, substitute habaneros for jalapenos. Its only hotter if u keep the flesh in, dont be a baby.
Cilantro Avocado Lime sauce
https://youtube.com/shorts/rtFYXlNJ1yI?feature=share
https://youtu.be/oIKwRRR21jU
This stuff is next level. I keep putting it on different shit, and it continues to perform. Srsly, this is a game changing sauce.
For smaller batches, recommeded 2 bunches of cilantro to 1 bunch scallion and chives. Also, substitute habaneros for jalapenos. Its only hotter if u keep the flesh in, dont be a baby.
Friendly reminder that OP's food tastes better.
>The meta of smash-burgers
Theres plenty on YT and others. Look them up. What they dont tell you:
1. No such thing as too thick
2. The thicker the burger, the thicker the onions
3. Fancy buns
4. Profit?
1. Most guides say 3-4 oz patties.
Horseshit. When ur making a smashburger, its about the crust on the patty. Make the patty as thick as you want, as long as its cooked fully. On one side, nothing changes. On the other side, thickness of patty/onions is crucial.
2. Recipe smashburgers tend to be 1/4"-1/2". Fuck off with that shit.
Smash-burgers can be almost any size, but I advise against >8oz/patty. Beyond that, it becomes less anageable.
But
The thicker the patty, the longer it takes to brown.
This is WHY the thicker the patty, the thickrr the onion.
You want your onions thic ENOUGH that your onions are semi carmelized AS the browning on your patty is finishing. There may be funky trchniques, but my solution is thickrr onions.
3. Oh come on
Theres plenty on YT and others. Look them up. What they dont tell you:
1. No such thing as too thick
2. The thicker the burger, the thicker the onions
3. Fancy buns
4. Profit?
1. Most guides say 3-4 oz patties.
Horseshit. When ur making a smashburger, its about the crust on the patty. Make the patty as thick as you want, as long as its cooked fully. On one side, nothing changes. On the other side, thickness of patty/onions is crucial.
2. Recipe smashburgers tend to be 1/4"-1/2". Fuck off with that shit.
Smash-burgers can be almost any size, but I advise against >8oz/patty. Beyond that, it becomes less anageable.
But
The thicker the patty, the longer it takes to brown.
This is WHY the thicker the patty, the thickrr the onion.
You want your onions thic ENOUGH that your onions are semi carmelized AS the browning on your patty is finishing. There may be funky trchniques, but my solution is thickrr onions.
3. Oh come on
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>pics related
Tonight's iteration. ~6oz 23/72 ground, ~3/4" finish, crusty outside and juicy inside
1 swiss, 1 pepperjack slices, plus the onions.
Oh, also the bacon, shallots, chives, thyme, rosemary, paprika, and of course the king of flavor: msg
Walmart ciabatta buns
Tonight's iteration. ~6oz 23/72 ground, ~3/4" finish, crusty outside and juicy inside
1 swiss, 1 pepperjack slices, plus the onions.
Oh, also the bacon, shallots, chives, thyme, rosemary, paprika, and of course the king of flavor: msg
Walmart ciabatta buns
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Clarification: the bacon, shallots, etc were in a compound butter including bone marrow
It looks weird in context, but its delicious
It looks weird in context, but its delicious
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Got about 20lbs of heirloom tomatoes for about $25. It pays to partner with ur local growers.
Took a few hours but cut, quarterrd, and cored, I got most of a tamale pot full.
Lets see how muh sauce game has developed
Took a few hours but cut, quarterrd, and cored, I got most of a tamale pot full.
Lets see how muh sauce game has developed
>>5748
I should indicate the tomatoes were 'blemish' grade, requiring a paring knife and a couple hourse to prune he undesirable element.
But every recipe - metaphysical or not - requires some form of sacrifice; usually time/effort, but occasionally more Blood for the blood God!
I should indicate the tomatoes were 'blemish' grade, requiring a paring knife and a couple hourse to prune he undesirable element.
But every recipe - metaphysical or not - requires some form of sacrifice; usually time/effort, but occasionally more Blood for the blood God!
File (): ABDFBC45792251BBE81E29307F5F18DB-3455108.jpg (3.3 MB, 2448x3264, Spoilered)
Pic of boiling the matos
Day 2
So with about 20lbs of tomatoes, Im looking at about 4-5 quarts of sauce, and about a gallon of tomato juice/stock, both of which are freezable.
1 quart is sufficient for 5 adults (trust me), amounting to the majority cost of such meals (excepting chicken parm, which is whats up for tonight).
25 for the box
5 for 2 lbs san marzanos
3 for fresh basil and oregano
33 total - check em
So for 33 I have the sauce fpr 5 meals, at $6.6/each, and noodles are cheap.
Plan your meals, anon. Dont turn over a new leaf and do it all the time, but start.
Pick a day of the week, or mark dates on your calendar. Not only is it comparatively cheap/comparable to purchased sauce, in this case, but the quality is vastly superior in both flavor and nutrition.
Do it. And speaking of
Day 2
So with about 20lbs of tomatoes, Im looking at about 4-5 quarts of sauce, and about a gallon of tomato juice/stock, both of which are freezable.
1 quart is sufficient for 5 adults (trust me), amounting to the majority cost of such meals (excepting chicken parm, which is whats up for tonight).
25 for the box
5 for 2 lbs san marzanos
3 for fresh basil and oregano
33 total - check em
So for 33 I have the sauce fpr 5 meals, at $6.6/each, and noodles are cheap.
Plan your meals, anon. Dont turn over a new leaf and do it all the time, but start.
Pick a day of the week, or mark dates on your calendar. Not only is it comparatively cheap/comparable to purchased sauce, in this case, but the quality is vastly superior in both flavor and nutrition.
Do it. And speaking of
File (): 2FEC6D68F55AF4141C73DF98AABBB4D0-7797894.mp4 (7.4 MB, Resolution:480x480 Length:00:03:20, Know the food you eat Dont put everything in your body - your body is your temple.mp4) [play once] [loop]
>Know the food you eat
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Meanwhile, more smas burgers for me and mine.
Funny thing, providing for a household; you dont GET to maintain false ideas and perceptions, because that leads to coNsequence for others, and no dutiful HoH will abide THAT.
Funny thing, providing for a household; you dont GET to maintain false ideas and perceptions, because that leads to coNsequence for others, and no dutiful HoH will abide THAT.
>>5806
Yes, Head of Household. Its a responsibility; you'll figure it out (hopefully) when you get there.
Yes, Head of Household. Its a responsibility; you'll figure it out (hopefully) when you get there.
>>5808
Thank you. I have confidence and confirmation that they do, but it was nice to hear from (you). Unironically, and all kidding aside.
Thank you. I have confidence and confirmation that they do, but it was nice to hear from (you). Unironically, and all kidding aside.
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Garlic Brisket Point, cooked Confit with about 30 cloves of garlic. Total cook time, ~18 hours.
Very much NOT southern bbq, it was entirely an experiment. Has a mild but distinct garic flavor. 7/10
Very much NOT southern bbq, it was entirely an experiment. Has a mild but distinct garic flavor. 7/10
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For tonight's cook, Im reinventing the breakfast smash burger. And it's all thanks to Guga from Gugafoods/sousvideeverythingwho has effectively cracked the code behind dorito powder. Heres the measurements, pastad
* Doritos Dust Recipe *
1 cup Cheddar Cheese https://amzn.to/3zWyhr5
1/4 cup White Cheddar https://amzn.to/3zXbSd2 1/4 cup Buttermilk Powder https://amzn.to/3pj1N5g
2 tbsp Nutritional Yeast https://amzn.to/3dspXro
1 tsp MSG
2 tsp Fine Sea Salt
2 tbsp Romano Cheese https://amzn.to/3C3TOAB
2 tsp Smoked Paprika
1 tbsp Onion Powder
Having made the mix I can say:
Yeah, thats pretty much it. Theres a delay to flavor because its a dry powder, but I have no doubt this is close enough to what it claims to be to pass, when hydrated/oiled and greased.
The plan:
Bun
Spicy mayo
Bacon
Lettuce
Ketchup
Egg Patty (2 egg) cooked with a dash of ponzu soy sauce
Dorito Hash Brown
Smoked ham lunchmeat x3
Cheese
Sausage smash patty
Onions
Country Gravy
Bun (ciabatta roll, both toasted)
* Doritos Dust Recipe *
1 cup Cheddar Cheese https://amzn.to/3zWyhr5
1/4 cup White Cheddar https://amzn.to/3zXbSd2 1/4 cup Buttermilk Powder https://amzn.to/3pj1N5g
2 tbsp Nutritional Yeast https://amzn.to/3dspXro
1 tsp MSG
2 tsp Fine Sea Salt
2 tbsp Romano Cheese https://amzn.to/3C3TOAB
2 tsp Smoked Paprika
1 tbsp Onion Powder
Having made the mix I can say:
Yeah, thats pretty much it. Theres a delay to flavor because its a dry powder, but I have no doubt this is close enough to what it claims to be to pass, when hydrated/oiled and greased.
The plan:
Bun
Spicy mayo
Bacon
Lettuce
Ketchup
Egg Patty (2 egg) cooked with a dash of ponzu soy sauce
Dorito Hash Brown
Smoked ham lunchmeat x3
Cheese
Sausage smash patty
Onions
Country Gravy
Bun (ciabatta roll, both toasted)
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>>5855
Alright, so the 13-layer breakfast sandwich didnt work right, it still needs some quantity tweaking. But I learned alot, so tonight was the x layer breakfast sandwich.
It goes:
Toasted bun
Ghost pepper mayo
2x smoked ham slices
Doroto cheese dust
Shredded hashbrown patty
2-egg patty
American cheese
Sausage patty
Bun
Alright, so the 13-layer breakfast sandwich didnt work right, it still needs some quantity tweaking. But I learned alot, so tonight was the x layer breakfast sandwich.
It goes:
Toasted bun
Ghost pepper mayo
2x smoked ham slices
Doroto cheese dust
Shredded hashbrown patty
2-egg patty
American cheese
Sausage patty
Bun
>>5950 →
Based doggo.
Having said, I made a roast yesterday, and some best sammiches today. Idk about the rest, but I made mine spicy. Holy fuck, there is no chance I can eat this in one sitting. Its not a question of hunger, its a question of spice and flavor. Like, one literally needs to take a break between bites. Its phenomenal. To all who are reading, I would feed you this sammich. Its unironically life-changing (minimally, but still).
Based doggo.
Having said, I made a roast yesterday, and some best sammiches today. Idk about the rest, but I made mine spicy. Holy fuck, there is no chance I can eat this in one sitting. Its not a question of hunger, its a question of spice and flavor. Like, one literally needs to take a break between bites. Its phenomenal. To all who are reading, I would feed you this sammich. Its unironically life-changing (minimally, but still).
Okay
>>5966
And
>>5950 →
Not the doggo I was intending to reference, but I'll leave it.
Gimme a minute to properly reference.
But srsly, this sandwich is the best. Its so many levels. Each bite requires a moment to process and decompress. Its literally too much. My lads, I am wont to make this sandwich for (you). Arguments and dispositions aside, please let me make this for you. Its... unreal.
>>5966
And
>>5950 →
Not the doggo I was intending to reference, but I'll leave it.
Gimme a minute to properly reference.
But srsly, this sandwich is the best. Its so many levels. Each bite requires a moment to process and decompress. Its literally too much. My lads, I am wont to make this sandwich for (you). Arguments and dispositions aside, please let me make this for you. Its... unreal.
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Attempt 2
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Hungry enough?
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>>6110
>If someone suggested bottling tap water they would have been a laughing stock.
Well Achktually-
>Be Grand Pappy Anon
>Younger Grand Pappy Anon
>Not that young whippersnapper.
>Be Anon
>You got yourself a family and a place to live.
>You need some dough because a family gots to eat, drink and everything else.
>Having experienced life most people are fucking retards.
>Just the average sucker doing dumb things who have to repeat classes at the school of hardknocks.
>Lot of 'em have more money than they know what to do with.
>They want somethin' opulent but affordable.
>You got just the taste they want.
>A bottle of imported (from the water company) mineral enriched (the water has stuff in it and that's good enough) right from spring of life (you need water to live) by tapping into the water aquafier (water company gets some of it from there) packaged for your impeccable taste.
>Fill up bottles
>Slap a thicc label on 'em
>Tell the story
>Have 'em give it a try
>They can taste the refreshing qualities of this product.
>They demand to buy it.
>Have necessities on the table for the family.
For you I'll show the secret recipe which garnered enough capital so you can enjoy at home.
Step one live somewhere where the water isn't complete shit.
Step two turn on the faucet
Step three enjoy, but remember fifties water was just built different back in the day.
>If someone suggested bottling tap water they would have been a laughing stock.
Well Achktually-
>Be Grand Pappy Anon
>Younger Grand Pappy Anon
>Not that young whippersnapper.
>Be Anon
>You got yourself a family and a place to live.
>You need some dough because a family gots to eat, drink and everything else.
>Having experienced life most people are fucking retards.
>Just the average sucker doing dumb things who have to repeat classes at the school of hardknocks.
>Lot of 'em have more money than they know what to do with.
>They want somethin' opulent but affordable.
>You got just the taste they want.
>A bottle of imported (from the water company) mineral enriched (the water has stuff in it and that's good enough) right from spring of life (you need water to live) by tapping into the water aquafier (water company gets some of it from there) packaged for your impeccable taste.
>Fill up bottles
>Slap a thicc label on 'em
>Tell the story
>Have 'em give it a try
>They can taste the refreshing qualities of this product.
>They demand to buy it.
>Have necessities on the table for the family.
For you I'll show the secret recipe which garnered enough capital so you can enjoy at home.
Step one live somewhere where the water isn't complete shit.
Step two turn on the faucet
Step three enjoy, but remember fifties water was just built different back in the day.
>>6116
>Step three enjoy, but remember fifties water was just built different back in the day.
>water
Yup, in the 50s no anticonceptives or cocaine in the water for sure. I don't know about flouride.
>Step three enjoy, but remember fifties water was just built different back in the day.
>water
Yup, in the 50s no anticonceptives or cocaine in the water for sure. I don't know about flouride.
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Paver style Sandwich with Pickled jalapenos fried egg, shredded cheddar cheese, mayo, and sriracha. Bread was soaked in melted clarified butter on both sides before assembling and frying so as to form a hard seal of the bread, as flat and smooth as a paving stone, hence he name "Paver"
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>>6140
>Pickled jalapenos fried egg, shredded cheddar cheese, mayo, and sriracha
Too complicated and exotic. What about home fries instead?
>Pickled jalapenos fried egg, shredded cheddar cheese, mayo, and sriracha
Too complicated and exotic. What about home fries instead?
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Baking Chicken is a classic, it's generally straight foward different ways to expand the flavor profile and down right simple.
>If you have the time soak the meat the night before hand in buttermilk (lemon and milk if need be) it increases tenderness and moistness. Also you can season this marinade, but you'll still need to add flavor in the oven as well.
Recommended choice of meat.
Thighs are resistant to drying out and have a great flavor. With or without the skin and bones. Ehatever you have works.
Grab a baking tray place the meat on it.
Season as desired.
Bake at 350 until done. I think it's roughly an hour or forty five minutes or something. 40 to 50 minutes.
Also vegetables go great with enough space for them.
Seasonings to try.
Hot sauce, yes baking the chicken and hot sause keeps it tender and moist. Also flavorful.
Salt and pepper. A simple staple.
Lemon pepper.
Lemon on top.
Garlic.
Cheese of choice. Stuff with ham and cheese (cordon blue).
A mix of spices.
Whatever sauces you enjoy.
And more.
The left over fats can be used to pan fry things or added to soups for another meal later on. It has the chicken flavor along with what is put on it.
>If you have the time soak the meat the night before hand in buttermilk (lemon and milk if need be) it increases tenderness and moistness. Also you can season this marinade, but you'll still need to add flavor in the oven as well.
Recommended choice of meat.
Thighs are resistant to drying out and have a great flavor. With or without the skin and bones. Ehatever you have works.
Grab a baking tray place the meat on it.
Season as desired.
Bake at 350 until done. I think it's roughly an hour or forty five minutes or something. 40 to 50 minutes.
Also vegetables go great with enough space for them.
Seasonings to try.
Hot sauce, yes baking the chicken and hot sause keeps it tender and moist. Also flavorful.
Salt and pepper. A simple staple.
Lemon pepper.
Lemon on top.
Garlic.
Cheese of choice. Stuff with ham and cheese (cordon blue).
A mix of spices.
Whatever sauces you enjoy.
And more.
The left over fats can be used to pan fry things or added to soups for another meal later on. It has the chicken flavor along with what is put on it.
>>6143
Nice recipe.
>The left over fats can be used to pan fry things or added to soups for another meal later on.
Just so other anons who are less experienced know; never mix oils used for plants with those used for meats. You'll get sick.
Nice recipe.
>The left over fats can be used to pan fry things or added to soups for another meal later on.
Just so other anons who are less experienced know; never mix oils used for plants with those used for meats. You'll get sick.
>>6145
I know that the oil used after frying onions is very acid, and will ruin the flavor of any food fried by it, so it must be disposed immediately. Other vegetables I don't know.
I know that the oil used after frying onions is very acid, and will ruin the flavor of any food fried by it, so it must be disposed immediately. Other vegetables I don't know.
>>6145
When I first learned to cook, I was told to never fry vegetables in oil that had previously been used for meats because it'll ruin the taste and possible give you dysentery.
It's fine to cook meats in oil previously used for veggies, though. At least that's how I was taught and I fry a lot of chicken and fish.
When I first learned to cook, I was told to never fry vegetables in oil that had previously been used for meats because it'll ruin the taste and possible give you dysentery.
It's fine to cook meats in oil previously used for veggies, though. At least that's how I was taught and I fry a lot of chicken and fish.
>>6148
I want my broccoli to taste like broccoli, anon. If that's weird, then I'll put down my pony waifu daki for a day and try sharing my spicy chicken tendie recipes sometime.
I want my broccoli to taste like broccoli, anon. If that's weird, then I'll put down my pony waifu daki for a day and try sharing my spicy chicken tendie recipes sometime.
>>6142
Paver Sandwich
2 slices bread
3 tbs ghee (clarified Butter)
5 pickled jalapenos
1/2 cup shredded cheese
1/2 cup shredded onion
1 egg
2 tbs mayonaise
2 2bs sriracha
Start by melting the ghee in a saucepan at low heat, once liquid soak the bread in it on both sides until surface is slick.
then put the bread on a plate and begin assembling in this order: mayo mixed with sriracha, shredded cheese, onion, jalapenos. Then fry up the egg in the
ghee, by tilting the pan so the liquid runs into the lowest point, cracking the egg almost direstly into the pooled liquid ghee and then covering it with a
pot lid. cook for 45 seconds, then add the fried egg to the sandwich, top with the other slice of bread, and compact it with your hands. Then addi t to the
saucepan and fry it! While frying the sandwich, compress it with something HEAVY with a FLAT bottom like a big jar filled with food or water.... Anything
works as long as it is heavy and flat and clean. This speeds the cooking time and results in the Paver's trademark flat, smooth sealed in shell appearance.
When cheese is melted and the sandwich pressed nearly absolutely flat, it is ready to serve.
Paver Sandwich
2 slices bread
3 tbs ghee (clarified Butter)
5 pickled jalapenos
1/2 cup shredded cheese
1/2 cup shredded onion
1 egg
2 tbs mayonaise
2 2bs sriracha
Start by melting the ghee in a saucepan at low heat, once liquid soak the bread in it on both sides until surface is slick.
then put the bread on a plate and begin assembling in this order: mayo mixed with sriracha, shredded cheese, onion, jalapenos. Then fry up the egg in the
ghee, by tilting the pan so the liquid runs into the lowest point, cracking the egg almost direstly into the pooled liquid ghee and then covering it with a
pot lid. cook for 45 seconds, then add the fried egg to the sandwich, top with the other slice of bread, and compact it with your hands. Then addi t to the
saucepan and fry it! While frying the sandwich, compress it with something HEAVY with a FLAT bottom like a big jar filled with food or water.... Anything
works as long as it is heavy and flat and clean. This speeds the cooking time and results in the Paver's trademark flat, smooth sealed in shell appearance.
When cheese is melted and the sandwich pressed nearly absolutely flat, it is ready to serve.
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Picked up a rescue pupper a few days ago, and so begins a new chapter in culinary development:
Cooking healthy meals for doggos!
Yesterday's recipe, Velvet Steak.
https://youtu.be/SHcbggp_8bs
Notes:
For doggo safety, soy sauce was replaced with Bragg's liquid aminos, rice wine was swapped with Apple cider vinegar (also Bragg's), and I added about a teaspoon of tumeric, cinnamon, and powdered ginger, to the marinade (all rly good for doggos).
Additionally, I used cubed steaks instead of sirloin, for ease of dicing and chewing.
She fookin loved it.
Velvet Marinade:
2 large egg whites
2 tablespoons cornstarch
3 tablespoonsrice wine (sake) Apple cider vinegar
1 tablespoonsoy sauce Liquid Aminos
It was a little bland (it was my dinner too) cuz doggos are more sensitive to excess spices, even beneficial ones. What I'll do next time is add the tumeric, cinammon, and ginger to some brown rice and leave the velvet marinade per the recipe.
Adding the beneficials to the compound butter may also be an option, since the recipe calls for a korean chili compounds butter (no no for doggo).
Sidenote: With both rescue puppers and kitties, male caregivers can use their chin stubble to simulate the licking sensation of a momma animal, which is incredibly soothing, calming, and aids in the animal bonding.
Cooking healthy meals for doggos!
Yesterday's recipe, Velvet Steak.
https://youtu.be/SHcbggp_8bs
Notes:
For doggo safety, soy sauce was replaced with Bragg's liquid aminos, rice wine was swapped with Apple cider vinegar (also Bragg's), and I added about a teaspoon of tumeric, cinnamon, and powdered ginger, to the marinade (all rly good for doggos).
Additionally, I used cubed steaks instead of sirloin, for ease of dicing and chewing.
She fookin loved it.
Velvet Marinade:
2 large egg whites
2 tablespoons cornstarch
3 tablespoons
1 tablespoon
It was a little bland (it was my dinner too) cuz doggos are more sensitive to excess spices, even beneficial ones. What I'll do next time is add the tumeric, cinammon, and ginger to some brown rice and leave the velvet marinade per the recipe.
Adding the beneficials to the compound butter may also be an option, since the recipe calls for a korean chili compounds butter (no no for doggo).
Sidenote: With both rescue puppers and kitties, male caregivers can use their chin stubble to simulate the licking sensation of a momma animal, which is incredibly soothing, calming, and aids in the animal bonding.
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Thanksgiving supper. The only thing I didn't prepare myself is the croissant. The dessert is bread pudding with bourbon icing. https://www.food.com/recipe/bread-pudding-with-bourbon-sauce-46353
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Fucked up making my cheese curds.
How do you fags make your cheese?
How do you fags make your cheese?
File (): 569C7B2DBCA83A86A393AA5C95944C8A-8758714.mp4 (8.4 MB, Resolution:504x480 Length:00:03:46, The shocking chemicals used by the food industry.mp4) [play once] [loop]
>Tainted industrial food
Nothing better than to make your own meal with natural stuff.
Nothing better than to make your own meal with natural stuff.
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The food pyramid, to think about it.
I hate niggers. What is the best all in one multivitamin supplement for an exercising adult male in his late 20s?
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>>6379
>all in one multivitamin supplement
Naaaaaaaaaah.
Not artificial kiked supplements, but the real thing.
Think about it, never has been a generation so sick and riddled with illnesses than the current one.
>all in one multivitamin supplement
Naaaaaaaaaah.
Not artificial kiked supplements, but the real thing.
Think about it, never has been a generation so sick and riddled with illnesses than the current one.
>>6381
>Think about it, never has been a generation so sick and riddled with illnesses than the current one.
The middle ages.
>Think about it, never has been a generation so sick and riddled with illnesses than the current one.
The middle ages.
>>6382
Monarchy, the worst system of government besides Jewocracy(then again a Monarch can be Jewed), kept people starving and illiterate. Education was exclusively for the upper classes (those who help the King keep power, like regional lords and powerful families) and their servant class(blacksmiths and the like).
Monarchy, the worst system of government besides Jewocracy(then again a Monarch can be Jewed), kept people starving and illiterate. Education was exclusively for the upper classes (those who help the King keep power, like regional lords and powerful families) and their servant class(blacksmiths and the like).
>>6382
>The middle ages
It could be some sanitary problem because of lack of tap water, but not because of food.
>The middle ages
It could be some sanitary problem because of lack of tap water, but not because of food.
I used to make deviled eggs all the time, it's great food to have with company but sadly eggs have rocketed in price. I had no idea, however, that the recipe of deviled eggs was so old.
https://www.lavenderandlovage.com/2014/06/the-international-medieval-congress-university-of-leeds-medieval-stuffed-eggs-recipe.html
https://www.lavenderandlovage.com/2014/06/the-international-medieval-congress-university-of-leeds-medieval-stuffed-eggs-recipe.html
File (): 0FAC9CDB7C4021BD04C8C13EAEED16F2-1694080.gif (1.6 MB, 703x410, vph5Pn9.gif)
>>6452
>egg prices
See:
>Top US egg farm destroyed in massive fire, supermarkets were already suffering shortages
https://www.zerohedge.com/commodities/massive-fire-destroys-commercial-egg-farm-belonging-top-us-supplier
Add to that the multiple arsons involving the flood supply in the last months, the culling of million of chickens because the government said that were infected with a virus and now the still alive chickens are almost not producing eggs, the farmers suspect that something in the medicines prescribed by the bureaucracy has something to do with it.
I'm not saying sabotage, but it is sabotage.
>egg prices
See:
>Top US egg farm destroyed in massive fire, supermarkets were already suffering shortages
https://www.zerohedge.com/commodities/massive-fire-destroys-commercial-egg-farm-belonging-top-us-supplier
Add to that the multiple arsons involving the flood supply in the last months, the culling of million of chickens because the government said that were infected with a virus and now the still alive chickens are almost not producing eggs, the farmers suspect that something in the medicines prescribed by the bureaucracy has something to do with it.
I'm not saying sabotage, but it is sabotage.
Is this any good? https://based.cooking/
File (): A03FD40816BA2F9662D9307F7DAA4321-76282.jpg (74.5 KB, 800x800, derpy - seal of approval.jpg)
>>6481
I was browsing it a bit. I'm impressed, the recipes are mostly simple and mention important details at the time of cooking. Very important that.
I was browsing it a bit. I'm impressed, the recipes are mostly simple and mention important details at the time of cooking. Very important that.
>>6452
>>6453
Have either of you thought about raising your own chickens? A couple hens and a rooster will provide you with all the eggs you need. Feed is cheap enough, houses are easy to build, and you can sometimes find chickens for sale at stores like Tractor Supply and such.
Not to mention that chicken shit makes for great manure that could be used to bolster your garden, assuming you have one.
>>6453
Have either of you thought about raising your own chickens? A couple hens and a rooster will provide you with all the eggs you need. Feed is cheap enough, houses are easy to build, and you can sometimes find chickens for sale at stores like Tractor Supply and such.
Not to mention that chicken shit makes for great manure that could be used to bolster your garden, assuming you have one.
I want to raise chickens so I can live off the chickens and raise food in a polytunnel or greenhouse. No more jew money. I won't have to touch another coin. Only food and nature and fucking my wife in a log cabin until she makes ten kids or more. I would give up technology to see this happen. I would not mind living in a log cabin and chopping firewood to keep the house warm. I could shoot guns and drive a tractor and fuck my wife. That's the life. No faggot tv. No faggot internet. No faggot country with nigger taxes. Only my massive family. I would make my wife proud. And my kids too.
>>6483
That's the plan but it's much easier if you have a wife to help. I live near a lot of hawks so the pen needs a roof and screen, and there may be other wild animals which would necessitate a dog to keep watch. But if I get a dog I don't want to neglect it by leaving it alone all day while at work.
Has anyone tried cooking beef heart or liver? I want to try out these recipes because my local market sells these for much cheaper than cuts of regular meat.
That's the plan but it's much easier if you have a wife to help. I live near a lot of hawks so the pen needs a roof and screen, and there may be other wild animals which would necessitate a dog to keep watch. But if I get a dog I don't want to neglect it by leaving it alone all day while at work.
Has anyone tried cooking beef heart or liver? I want to try out these recipes because my local market sells these for much cheaper than cuts of regular meat.
File (): 6B31CA089B68EDA9EFBFB0E0FF800B94-52923.jpg (51.7 KB, 400x400, food supply.jpg)
Food availability. To think about it.
I'm hungry and I want this.
Well crispy please.
Well crispy please.
>nail large chicken cages to garden wall with little sunlight
>nail wooden troughs full of soil and plants to wall with a lot of sunlight
>chickens get space to roam freely while safe from predators
>drop worms into top of chicken cage
>chicken shit fertilizes garden
>chicken eggs feed man
>never have to worry about anything on the ground touching chickens
>nail wooden troughs full of soil and plants to wall with a lot of sunlight
>chickens get space to roam freely while safe from predators
>drop worms into top of chicken cage
>chicken shit fertilizes garden
>chicken eggs feed man
>never have to worry about anything on the ground touching chickens
Alright guys you can upgrade steaks (any meat) from harder to more tender.
Marinate in buttermilk either powdered or liquid before cooking or after cooking.
It just works.
Better than restaurants' steaks.
A reference video
https://www.youtube.com/watch?v=Q3yiVgzmnnI
I tried after cooking and it turned out more tender. Marinated for roughly a week (about six days) in a very cold refrigerator.
Marinate in buttermilk either powdered or liquid before cooking or after cooking.
It just works.
Better than restaurants' steaks.
A reference video
https://www.youtube.com/watch?v=Q3yiVgzmnnI
I tried after cooking and it turned out more tender. Marinated for roughly a week (about six days) in a very cold refrigerator.
File (): B17FEC4C0EF3E988458C5082EE7AD7C9-58759.png (57.4 KB, 800x600, professional chikin roost.png)
File (): EDCA0057F71C05394009E7F1ED9A5697-1235824.mp4 (1.2 MB, Resolution:272x480 Length:00:00:40, ARE YOU EATING FAKE CHEESE.mp4) [play once] [loop]
Fake cheese.
File (): AF74FF37145880C079AA809F93C6CE8A-4007999.gif (3.8 MB, 640x640, making breakfast in a miniature kitchen.gif)
Yummy.
File (): 563493204DC5F11EDCEC0ABC6D8F82FF-1855934.jpg (1.8 MB, 3024x4032, We are so back.jpeg)
>Raw Milk
We are so back.
We are so back.
>>6908
What are the actual benefits of drinking raw milk? I know it can be an immuno booster by effectively training your body against infection, but is there anything else? I've had it before, although personally don't see the value in regularly consuming a commodity that's a bit of a chore to find and doesn't keep long.
I'm not a big milk-drinker in the first place though.
What are the actual benefits of drinking raw milk? I know it can be an immuno booster by effectively training your body against infection, but is there anything else? I've had it before, although personally don't see the value in regularly consuming a commodity that's a bit of a chore to find and doesn't keep long.
I'm not a big milk-drinker in the first place though.
File (): 80D0E7F14DB4F34320FCAFD6D918B54E-63952.png (62.5 KB, 326x344, 80D0E7F14DB4F34320FCAFD6D918B54E-63952.png)
File (): 682CA37FE0D4A332DD0B43A9F5751C1A-75128.png (73.4 KB, 1280x720, 6424795.png)
Homemade butter is great. Better than store bought but doesn't last as long. Because you eat it before that point.
So start with heavy whipping cream.
And start beating the fuck out of it.
While abusing the proto-butter make sure air is added.
Eventually after enough whipping and beating it'll be whipped creamed. A light airy delicacy with multiple uses. Moral has improved.
As you might suspect that's not butter.
So we'll have to continue until moral improves again.
That means continue till the liquid drops out.
That's called fresh buttermilk. Use it in baking or just drink from the bowl. It's not sour.
One might think we're done, technically butter is made.
However it's not at the best it can be.
As you might expect squeezing and crushing is required to get every last bit of butter and buttermilk seperated.
The more you seperate the better butter it is.
After no more can be extracted you have some tasty butter.
Keep in mind this butter has milk solids, that means it'll go rancid, those milk solids give that superior flavor and body fullness.
You could use machines, but for the full experience using a wisk then moving up to more advanced methods yields a deeper satisfaction.
As the intimacy fades for professionalism and self satisfaction.
Getting all the buttermilk out of it is a task and a half. When you taste test you'll taste the difference a through job does.
Enjoy!
If you have a butter churn, nice. Feel the satisfaction of forefathers and foremothers giving you strength to make delicious food.
So start with heavy whipping cream.
And start beating the fuck out of it.
While abusing the proto-butter make sure air is added.
Eventually after enough whipping and beating it'll be whipped creamed. A light airy delicacy with multiple uses. Moral has improved.
As you might suspect that's not butter.
So we'll have to continue until moral improves again.
That means continue till the liquid drops out.
That's called fresh buttermilk. Use it in baking or just drink from the bowl. It's not sour.
One might think we're done, technically butter is made.
However it's not at the best it can be.
As you might expect squeezing and crushing is required to get every last bit of butter and buttermilk seperated.
The more you seperate the better butter it is.
After no more can be extracted you have some tasty butter.
Keep in mind this butter has milk solids, that means it'll go rancid, those milk solids give that superior flavor and body fullness.
You could use machines, but for the full experience using a wisk then moving up to more advanced methods yields a deeper satisfaction.
As the intimacy fades for professionalism and self satisfaction.
Getting all the buttermilk out of it is a task and a half. When you taste test you'll taste the difference a through job does.
Enjoy!
If you have a butter churn, nice. Feel the satisfaction of forefathers and foremothers giving you strength to make delicious food.
>>6910
>Pardon, what I meant to ask was what are the benefits of cooking with raw milk?
Benefits and recipes. Let's find out.
>What’s the Big Deal with Raw Milk? The Truth Behind the Phenomenon
https://livesimply.me/2013/06/14/whats-the-big-deal-with-raw-milk/
>Raw Milk from Farm To Consumer Legal Defense Fund
https://www.farmtoconsumer.org/raw-milk.html
>Got Raw Milk? Questions to Ask Your Farmer from Nourishing Joy
https://nourishingjoy.com/got-raw-milk-questions-to-ask-your-farmer/
>5 Reasons Why We Drink Raw Milk from Nourishing Joy
https://nourishingjoy.com/5-reasons-we-drink-our-milk-raw/
>Raw Milk & The Raw Truth from Cultured Palate
https://myculturedpalate.com/2012/10/08/the-raw-truth-about-milk/
>From Barn to Fridge: 6 Tips for Safely Handling Raw Milk from The Prairie Homestead
https://www.theprairiehomestead.com/2013/05/from-barn-to-fridge-6-tips-for-safely-handling-raw-milk.html
-----
Raw Milk Recipes From Reformation Acres - (A lot of them)
https://www.reformationacres.com/essential-guide-to-raw-milk/
>Pardon, what I meant to ask was what are the benefits of cooking with raw milk?
Benefits and recipes. Let's find out.
>What’s the Big Deal with Raw Milk? The Truth Behind the Phenomenon
https://livesimply.me/2013/06/14/whats-the-big-deal-with-raw-milk/
>Raw Milk from Farm To Consumer Legal Defense Fund
https://www.farmtoconsumer.org/raw-milk.html
>Got Raw Milk? Questions to Ask Your Farmer from Nourishing Joy
https://nourishingjoy.com/got-raw-milk-questions-to-ask-your-farmer/
>5 Reasons Why We Drink Raw Milk from Nourishing Joy
https://nourishingjoy.com/5-reasons-we-drink-our-milk-raw/
>Raw Milk & The Raw Truth from Cultured Palate
https://myculturedpalate.com/2012/10/08/the-raw-truth-about-milk/
>From Barn to Fridge: 6 Tips for Safely Handling Raw Milk from The Prairie Homestead
https://www.theprairiehomestead.com/2013/05/from-barn-to-fridge-6-tips-for-safely-handling-raw-milk.html
-----
Raw Milk Recipes From Reformation Acres - (A lot of them)
https://www.reformationacres.com/essential-guide-to-raw-milk/
File (): 497953EB9B469982FAD75987AE812928-504142.png (492.3 KB, 1024x1024, flutterbutter.png)
>>6913
>Classic american cheese is not fake cheese
Classic is the keyword here. The current industrial American Cheese is the hallmark of the real FAKE cheese.
>Classic american cheese is not fake cheese
Classic is the keyword here. The current industrial American Cheese is the hallmark of the real FAKE cheese.
File (): BC10B8F06B1E307B4276194946E1722D-11233.png (11.0 KB, 640x480, BC10B8F06B1E307B4276194946E1722D-11233.png)
File (): 3F7EA2D33C7C551365C21D6CC2C26345-157273.gif (153.6 KB, 376x480, 3F7EA2D33C7C551365C21D6CC2C26345-157273.gif)
So, rereading some old stuff and I realized how to corner the market on all foodstuffs. (In the USA.) It's already inplace, but limited to junk.
Add iodine.
Use iodine as an additional preservative.
People crave iodine, the switch from iodized bread to Only iodized salt means people crave salt even more.
As helping communities and yourself is a good long term goal as is making them healthier via tastier alternatives. It seems to me that there is a deliberate secretive open market to corner the starving masses.
They're hungery for iodine and have no clue.
The question is, which food stuff to expand into to corner the market.
At home application is straight foward, add more iodine to the diet via any foods.
For consumers hedging bets with proper nutrition is going to be a task. However as selenium factors into how effective iodine is it makes sense to choose foods that also contain those nutrients.
Such as dishes with rice.
But having a 'brand' that people crave is perhaps also an interesting factor to consider.
In fact someone could also get into the 'energy' drink market using the same additions of iodine. Boosted stable energy throughout the day.
Now there's two things that would be the response
>Oy Vey Shut It Down!
>Muh Shekels!
However, on any level of business it can be added. From the home use to kid owned street corner box, to local businesses and restaurants to the national and international level.
The best thing is a more healthy populous is a less dumb one.
Not by much, but by bringing awareness by demanded craving the hold on the world snaps.
When people could have been feeling so much better from the start and less unnecessarily medicated for pennies. Well knowing the taste of freedom is a bit different than only knowing from a scholarly stand point.
From all sauces to drinks to soup to breads to meals to meats to a lone table condiment there is opportunity in all forms.
When someome sees the potential to cash in and it helps make people better equipped there's going to be a health blip.
Because any fast food or frozen food or drink or anybody could be making massive cash if nobody else takes the plunge.
But if someone does, they'll race to upstage to get their cut of the pie.
In doing so everybody wins because everybody feeling a tiny bit better makes huge swings in geopolitics.
You could possibly also enrich food with other vitamins and minerals.
Well now you have another secret ingredient to win that chili contest.
Add iodine.
Use iodine as an additional preservative.
People crave iodine, the switch from iodized bread to Only iodized salt means people crave salt even more.
As helping communities and yourself is a good long term goal as is making them healthier via tastier alternatives. It seems to me that there is a deliberate secretive open market to corner the starving masses.
They're hungery for iodine and have no clue.
The question is, which food stuff to expand into to corner the market.
At home application is straight foward, add more iodine to the diet via any foods.
For consumers hedging bets with proper nutrition is going to be a task. However as selenium factors into how effective iodine is it makes sense to choose foods that also contain those nutrients.
Such as dishes with rice.
But having a 'brand' that people crave is perhaps also an interesting factor to consider.
In fact someone could also get into the 'energy' drink market using the same additions of iodine. Boosted stable energy throughout the day.
Now there's two things that would be the response
>Oy Vey Shut It Down!
>Muh Shekels!
However, on any level of business it can be added. From the home use to kid owned street corner box, to local businesses and restaurants to the national and international level.
The best thing is a more healthy populous is a less dumb one.
Not by much, but by bringing awareness by demanded craving the hold on the world snaps.
When people could have been feeling so much better from the start and less unnecessarily medicated for pennies. Well knowing the taste of freedom is a bit different than only knowing from a scholarly stand point.
From all sauces to drinks to soup to breads to meals to meats to a lone table condiment there is opportunity in all forms.
When someome sees the potential to cash in and it helps make people better equipped there's going to be a health blip.
Because any fast food or frozen food or drink or anybody could be making massive cash if nobody else takes the plunge.
But if someone does, they'll race to upstage to get their cut of the pie.
In doing so everybody wins because everybody feeling a tiny bit better makes huge swings in geopolitics.
You could possibly also enrich food with other vitamins and minerals.
Well now you have another secret ingredient to win that chili contest.
File (): 1DBFE22C9A5AE50D104164281FE5DE53-384401.jpg (375.4 KB, 639x2548, Honey and bees.jpeg)
Let us consider honey and its miraculous properties.
>>88
College Kid Chili-Mac
This is a little recipe I figured out when trying to make Chili Mac n cheese and do it cheaper than using canned chili.
No measurements listed, since I haven't made this often-enough to try to figure out proper measurements. You can wing this recipe very easily.
-- Tools --
Something to boil macaroni with
Something to fry stuff with
Something to stir up macaroni
-- Ingredients --
Macaroni (however much you need for a meal)
Cheese - whatever it is something that melts fairly easily
An Onion
A Hot Dog (or whatever cheap meat you can find)
Chili powder (Red pepper powder & cumin)
Oil or butter or maragine - something you can fry stuff with
Salt
-- Cooking Instructions --
Boil water, add salt, mix salt.
Add macaroni, cook for the package's recommended time.
While macaroni is cooking, chop up onions, and fry them in your choice of oil.
while onions are frying, shred or otherwise prepare your cheese to make a sauce.
once the onions are starting to caramelize (get brown), fry your preferred meat in the onions as well.
Take meat and onions off the heat when they are done.
When the macaroni is done, take it off the heat, but save some of the macaroni water to melt the cheese in.
Add cheese to the macaroni water, add both back to the macaroni pot, and stir. Add more cheese or more water if you need it to be less or more runny.
Add fried meat and onions to the macaroni and cheese.
Add chili powder to the mac n cheese.
Mix that shit up.
You're done.
-- Enjoy --
Here are some links for some budget recipes as well, if anons need to be /frugal/ on cooking.
Wolfe Pit Budget recipes
https://yewtu.be/playlist?list=PLYRx9e6PeSoJ7Bjn24q_AMSiWzCqEH962
Life of Boris Budget Recipes
https://yewtu.be/playlist?list=PLbS0HkS8Xsoq1j4kiZFLP9w1e3pQADR3g
College Kid Chili-Mac
This is a little recipe I figured out when trying to make Chili Mac n cheese and do it cheaper than using canned chili.
No measurements listed, since I haven't made this often-enough to try to figure out proper measurements. You can wing this recipe very easily.
-- Tools --
Something to boil macaroni with
Something to fry stuff with
Something to stir up macaroni
-- Ingredients --
Macaroni (however much you need for a meal)
Cheese - whatever it is something that melts fairly easily
An Onion
A Hot Dog (or whatever cheap meat you can find)
Chili powder (Red pepper powder & cumin)
Oil or butter or maragine - something you can fry stuff with
Salt
-- Cooking Instructions --
Boil water, add salt, mix salt.
Add macaroni, cook for the package's recommended time.
While macaroni is cooking, chop up onions, and fry them in your choice of oil.
while onions are frying, shred or otherwise prepare your cheese to make a sauce.
once the onions are starting to caramelize (get brown), fry your preferred meat in the onions as well.
Take meat and onions off the heat when they are done.
When the macaroni is done, take it off the heat, but save some of the macaroni water to melt the cheese in.
Add cheese to the macaroni water, add both back to the macaroni pot, and stir. Add more cheese or more water if you need it to be less or more runny.
Add fried meat and onions to the macaroni and cheese.
Add chili powder to the mac n cheese.
Mix that shit up.
You're done.
-- Enjoy --
Here are some links for some budget recipes as well, if anons need to be /frugal/ on cooking.
Wolfe Pit Budget recipes
https://yewtu.be/playlist?list=PLYRx9e6PeSoJ7Bjn24q_AMSiWzCqEH962
Life of Boris Budget Recipes
https://yewtu.be/playlist?list=PLbS0HkS8Xsoq1j4kiZFLP9w1e3pQADR3g
>>7012
I needed an idea for something to cook for dinner tonight and I think I will try this. Will post results.
I needed an idea for something to cook for dinner tonight and I think I will try this. Will post results.
>>7012
>>7013
This was bretty gud. For mine I used olive oil for frying and ground turkey for the meat and some kind of store-brand Mexican seasoning for the chili powder. Came out good and I was able to prep meals for the next couple of nights. Sauce came out a bit runny, I will probably use either less water or more cheese next time. Good recommendation, thanks anon.
>>7013
This was bretty gud. For mine I used olive oil for frying and ground turkey for the meat and some kind of store-brand Mexican seasoning for the chili powder. Came out good and I was able to prep meals for the next couple of nights. Sauce came out a bit runny, I will probably use either less water or more cheese next time. Good recommendation, thanks anon.
File (): 4BA4086EFA6C8C14970922AD4854AD90-697516.gif (681.2 KB, 1280x720, 1269343.gif)
>>7012
>meat and pasta recipe
>no oregano
>no parsley
>no garlic
>suggests fucking hotdogs and pasta
>absolute muttoid goyslop
<-- Enjoy --
No, I don't think I will. This is a crime against pasta and good taste in general. Would rather shit through a screen, smear it on a tortilla and call it refried beans before eating this fetid amalgam of angloid vomit.
Being 'cheap' is no excuse; fucking parsely, oregano, and garlic aren't going to bankrupt you lazy niggers.
t.Italian diaspora
>>7015
I wouldn't even feed that shit to a dog.
>meat and pasta recipe
>no oregano
>no parsley
>no garlic
>suggests fucking hotdogs and pasta
>absolute muttoid goyslop
<-- Enjoy --
No, I don't think I will. This is a crime against pasta and good taste in general. Would rather shit through a screen, smear it on a tortilla and call it refried beans before eating this fetid amalgam of angloid vomit.
Being 'cheap' is no excuse; fucking parsely, oregano, and garlic aren't going to bankrupt you lazy niggers.
t.Italian diaspora
>>7015
I wouldn't even feed that shit to a dog.
>>7015
>ground turkey
Sorry for pilling on you anon but a bit of common sense is due.
What is the thing with that bird? That meat tastes awful and its texture is an affront to the culinary arts. Nothing better than the universal and old known chicken.
>ground turkey
Sorry for pilling on you anon but a bit of common sense is due.
What is the thing with that bird? That meat tastes awful and its texture is an affront to the culinary arts. Nothing better than the universal and old known chicken.
File (): EC52006CAF55F71B8B87B1A0EBA7D595-69428.jpg (67.8 KB, 568x563, 5fa39b786aca5c30.jpeg)
>>7016
Chili-Mac isn't pasta pasta. Not like most Italian cuisine, it's spaghetti western Tex-Mex.
And that's fine.
Texas Chili usually cheese as the finishing topping. The recipe reverses that, and strips everything to the bare minimum.
Maximizing what is there to have a similar flavor profile to Chili with Macaroni and Cheese.
>>7012
Nice layout for the recipe. Good job.
>>7017
Thanksgiving. Also many people enjoy or are indifferent to turkey meat, it's decent enough to work with.
Chili-Mac isn't pasta pasta. Not like most Italian cuisine, it's spaghetti western Tex-Mex.
And that's fine.
Texas Chili usually cheese as the finishing topping. The recipe reverses that, and strips everything to the bare minimum.
Maximizing what is there to have a similar flavor profile to Chili with Macaroni and Cheese.
>>7012
Nice layout for the recipe. Good job.
>>7017
Thanksgiving. Also many people enjoy or are indifferent to turkey meat, it's decent enough to work with.
>>7017
I've got nothing against chicken or turkey, I usually use one or the other whenever I need meat for something. I will also sometimes slow-cook a pork or beef roast but that takes longer.
>>7019
>Chili-Mac isn't pasta pasta. Not like most Italian cuisine, it's spaghetti western Tex-Mex.
>And that's fine.
This. It's basically just mac and cheese with some meat thrown in. We're not trying to win Iron Chef here, this is just a quick cheap meal that's easy to make.
I've got nothing against chicken or turkey, I usually use one or the other whenever I need meat for something. I will also sometimes slow-cook a pork or beef roast but that takes longer.
>>7019
>Chili-Mac isn't pasta pasta. Not like most Italian cuisine, it's spaghetti western Tex-Mex.
>And that's fine.
This. It's basically just mac and cheese with some meat thrown in. We're not trying to win Iron Chef here, this is just a quick cheap meal that's easy to make.
File (): 15C5BED1EF87E461D97563764B76D633-747367.png (729.9 KB, 678x950, honkai-impact-3rd-cooking-with-valkyries-1.jpg)
>>7015
>>7021
Many thanks!
>>7016
It's an experimental recipe designed more for a /frugal/ mindset for those who are tired of spending money, or can't afford to spend money. >>7019 pretty much nailed the idea of what chili mac is supposed to be.
The simplest method I know is to take canned chili you find at a grocery store (hormel or similar), cut up some full-block American cheese (velveeta or similar.) and melt the cheese in the chili in one pot while you're preparing the macaroni in the other. Once both are done, mix the two together and serve.
But yeah, I'm tired of feeling guilty for spending money, I saw some youtubers doing frugal recipes, and figured "use what I got, and what's cheap" to experiment with making inexpensive versions of savory meals.
>>7021
Many thanks!
>>7016
It's an experimental recipe designed more for a /frugal/ mindset for those who are tired of spending money, or can't afford to spend money. >>7019 pretty much nailed the idea of what chili mac is supposed to be.
The simplest method I know is to take canned chili you find at a grocery store (hormel or similar), cut up some full-block American cheese (velveeta or similar.) and melt the cheese in the chili in one pot while you're preparing the macaroni in the other. Once both are done, mix the two together and serve.
But yeah, I'm tired of feeling guilty for spending money, I saw some youtubers doing frugal recipes, and figured "use what I got, and what's cheap" to experiment with making inexpensive versions of savory meals.
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On the relative usefulness of recipes.
File (): BAB07F8AC235573B02C8FFC2C0761997-13802163.gif (13.2 MB, 363x640, CROISSANT).gif)
Can you smell the butter of the ultimate croissant?
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What's a good electric pot that has full-range control of temperature? I like crock pots (slow cookers), and using them, but I'm wondering if there's one like that goes high-enough where you can saute or brown meats right in the pot before slow-cooking the rest of the meal?
I have a power quick pot (instant pot clone) from years ago that works alright now, but my biggest problem I have with it is that it has problems with temperature control. First temperature problem is that it's all presets and no custom setting (that's not for pressure cooking, I prefer slow-cooking). Second temperature problem, is that in larger-meals, the pot NEVER gets to temperatures below boiling. If it's boiling or above, it'll reach it, but below it, it undershoots.
I've briefly-entertained using the pressure settings more, but most of the features multicooker-pressure advertises for are redundant, or I can supplant for larger quantities using the stove/oven.
So, is there an electric pot that sear as well as slow-cook? I've literally tried five different websites to search for something like this, and got bogged down in dogshit content-farming every single time.
I have a power quick pot (instant pot clone) from years ago that works alright now, but my biggest problem I have with it is that it has problems with temperature control. First temperature problem is that it's all presets and no custom setting (that's not for pressure cooking, I prefer slow-cooking). Second temperature problem, is that in larger-meals, the pot NEVER gets to temperatures below boiling. If it's boiling or above, it'll reach it, but below it, it undershoots.
I've briefly-entertained using the pressure settings more, but most of the features multicooker-pressure advertises for are redundant, or I can supplant for larger quantities using the stove/oven.
So, is there an electric pot that sear as well as slow-cook? I've literally tried five different websites to search for something like this, and got bogged down in dogshit content-farming every single time.
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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 everybody!
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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
(its kinda like raising chocobo)
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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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