/ub/ - Überhengst

Today I'm revisiting beer brats, come along for the ride.
We'll be using store beerbrats (all that was available) and 48oz of Frio 6.0. I plan to experiment with the sauce.
When initially cooking the sauce. You will want to start at around 6-7, and then increase temp as beer cooks off

>>2757
Is there anything different this time?

>>2758
I suppose, now that you mention it, that the difference would be a matter of sauce color and flavor.
You're right, my bad, I wont post

>>2758
I did include sesame oil and a few other experiments, but you're too fucking puritanical about shit to care then arent you? Go bounce on a baseball bat you churlish and self-appointed gatekeeper

And yeah, for those non-nazi, pro-foodie folks out there,

After boiling the beer down, post brat extraction, I added a out a cup of beer broth

>>2759
>I suppose, now that you mention it, that the difference would be a matter of sauce color and flavor.
Of course.
>You're right, my bad, I wont post
You can post it if you want, i just wanted to know what you put into it as opposed to the last time.
>>2760
>I did include sesame oil and a few other experiments
What are the other things?
>but you're too fucking puritanical about shit to care then aren't you?
Kek, yes if it isn't exactly how Gordon Ramsey made it then miss me of the list.
>Go bounce on a baseball bat you churlish and self-appointed gatekeeper
Okay, i'll resume my guard duty's then.
>>2761
>After boiling the beer down, post brat extraction, I added a cup of beer broth
And how was it on your pink plate? Did it meet your majesty's expectations?

Or maybe it was when I mixed 1 pt Worcestershire sauce with 1pt teriyaki and 1 pt aji mirin and put that in the brat sauce, is that different enough the fuck for (you)?

Or maybe if (you) have nothing to contribute to the thread, you rightly go fuck yourself sideways with a dough bit attached and leave actual posters alone yea k?

>>2763
>is that different enough the fuck for (you)?
Almost, i think it needed some parsley or maybe some basil, without it, it isn't truly gourmet worthy.
>>2764
>Or maybe if (you) have nothing to contribute to the thread, you rightly go fuck yourself sideways with a dough bit attached and leave actual posters alone yea k?
Which way should i be performing this yoga move? Does it require me to be a professional?

>>2765
I dont know why you're opting to be unnecessarily adversarial in this, so I'll just suggest that you opt to not

>>2766
Fine.
All i wanted was to know what different coating of shit you gave it this time but you took it personally for some reason. I didn't come here to wage war over beer brats.

And that, ladies and gentlemen, is how a thread can be killed in a few easy steps.
In the meantime, the brats are grilling. All the measurements are accurate, with the same dunking and then grilling method, making sure to bake the flavor to the skin.
This is an important step btw, and iterating it is essential, per the Forum Authority of Cooking Universal (FAC U)

>>2757
Thanks for posting. It's looking good so far, and I can't wait to see the brats finished.
Things can be stressful or bleak, and with those emotions let's use them a fuel for those that deserve it and for the projects you want.
>>2758
Peace, lurk on the thread and see the pattern emerge and have some patience. Tone is heavily predicated on direct words with no suvtext to accurately convey the intent of the message, which leaves a wide array of places where communication can break down on multiple levels from all sides.

>>2761
>And yeah, for those non-nazi, pro-foodie folks out there,
Those are not mutually exclusive. Paying attention to your health and those around you so you can build your best possible self in the most delicious fashion isn't a crime. Neither is ensuring what is put into the body does not exceed the tolerances per person.
More importantly is dealing with apathetic or malevolent entities that don't care what you consume. Especially those things in the food and drink industry.
I will say the human body can deal with an incredible amount of bullshit and become the peak it can be.

>>2770
I've never been able to trust those weird-coloured drinks. Soft drinks, hard drinks, energy drinks... If it's blue or black or it comes in a can I don't trust it.
But still, part of me always wonders what this flavour of this branded bullshit would taste like, and what that flavour would taste like, and if this "after-workout health drink" and "pre-workout energy drink" would really do anything good.

>>2770
Well played. The left brioche bread(bun) was toasted, otherwise the drizzle is the remaining brat sauce, with a sprig of sauerkraut to cut the intense fatty flavor of the thrice-baked sauce and the brats

I'm just saying now, it's better unburnt

>>2770
How difficult is it to understand "Is there anything different this time?" it's just about the most blandest thing i could possibly have posted, should i have instead said "what's poppin this time daddy-o?" to convey how much of a cunt i am?
>>2772
The milkshakes taste like condensed milk with shit thrown in, the soda's have unique flavors which is why each brand has different sorts of audiences, you will see normal people drinking diet anything from the cola brand then you will see unwise people drinking energy drinks that have more caffeine than a overpriced coffee from star cucks.
>>2773
I hope you enjoyed it,your highness.

>>2774
I guess (you)'ll never know will you,

>>2773
Nice, it looks great. I'm not sure if sauteed onion would be nice, but intuition is telling me it would be a nice addition.
>>2772
Health drinks, and workout mystery liquid boils down to a couple of things you can make at home.
Don't become a slave to them, but widening what flavors are available is a neat pasttime.
Teas, extracts, and 'soups'.
Tea and stuff in water over time is good. Lemon water is a classic.
Taking the important bits out of vegetables and stuff and putting it into other stuff is useful, if time consuming.
'Soups' is a broad category for any kind of liquid. Mostly because I'm too lazy atm. By blending stuff, or, fermentation, or cooking it into a liquid that's drinkable one can get all sorts of benefits that taste good.
>>2774
>spoiler
Gotta spice it up. Pics are great for placing the reader into the correct mood.
Such as this example.

The words you choose are bland, ripe for emotional tainting.
>pic related

Without the cute poner it's just a rebuke from a faceless antagonist force. Perhaps a bit arrogant considering previous poor word choices from myself. With the pony it's from someone who cares about you, and those in the thread concerned for the wellbeing of every anon.
Going the extra mile and placing yourself and the person you're speaking with on the same side. Usually with a positive about them or the action. It's exhausting, but maintaining a nice place is worth it. I think it's worthy price for myself usually. Except for those really terrible days, then it's enduring the storm till the bright sky is above head again.
Even if some of those pretty words are not 100% honest at the time, looking back they have a nugget of truth.
Sometimes things get out of hand, and it happens more often then not over long periods of time and exposure.

>>2777
nice trips
I hope kek shows you how to make even more beer catsand maybe teach you better table manners.
>>2778
This is the way i talk in real life and how i act as a human bean, i either am extremely bland or making myself laugh.
Sure someone might cry over my staleness and dryness, i have never acted like the most social tool in the shed, if i was to describe myself as a tool i would say that i sexually identify myself as a axe.
I do not like to portray myself through a facade as it is a ego enhancer or a manifestation of one's want to control how they are seen by others, i don't want to have a negative atmosphere around me but if edgy anons are crying over my incredibly over excessive edginess then i guess i will have to throw in a few more fuck (You)'s I'll try and stop playing as rough with the kids if it'll cause less tears, uncle anon.

Beer brats again
Tonight's experiment: Blue Cheese Bacon-wrapped, Evolved Beer Brats

>>2812
The bleu cheese bacon bratwurst project was scrapped, after a few attendees expressed disdain for the rich tasty cheesr.
No matter, it was an extra batch, which = more sauce, which means,...
Bacon-wrapped salmon and asparagus with 3x evolved beer brat sauce
I had long suspected - and rightly so - that among the variety of things this sauce goes good with - that the sauce pairs well with bacon-wrapped salmon and. I was correct
I used about 5/4" salmon strips, butchered and then frozen. I wrapped bacon around 6-7 thinner asparagus spears pressed against st the frozen salmon strip like a weird sushi roll. I sprinkled a decent amount of ground salt, pepper, and garlic Powder
Setting the grill at ~425 for 30 minutes, as well as an added 15 minutes, I cooked them bitches. They were fucking delicious

>>2819
Pics
I also sprinkled them with dill weed before grilling.
After grilling, I poured beer brat sauce along them, and then sprinkled dried carmelized onions across the top. Like seriously, I am proud of how delicious this was.

Oh. Btw, when I made the beer brat sauce I added about a cup of bacon grease at the point I added the heavy cream. Not for the first time, I'm told this was the best tasting beer brats edition, and it is evidently likewise on the salmon and.
Play with your food

Blackjack is a favorite of mine, as it is not terribly difficult to make and is pretty cost efficient depending on what you put into it, oats aren't very expensive neither is butter or sugar and pretty much everyone has sugar or butter in their homes, gas mark 5 (190C, 375F) on the cobblestone furnace.
Ingredients:
Demerara sugar, (215 grams) rolled oats, (215 grams, it's very important that it is rolled oats) butter, (120 grams) dark chocolate, (4 squares, the dark chocolate is 90%) golden syrup (4 tbsp), maple syrup, (1 tbsp) honey (1 tbsp) ginger, (1 tsp) cinnamon (1 tsp) and a half of a orange.

Step 1.
Make sure the oven is heated and turn on the 9th circle of hell to low.
Step 2.
Melt the butter until there is no blocks and is just liquid, make sure to stir it around.
Step 3.
Add in the sugar and mix in with the syrups. (pic 1)
Step 4.
Put the rolled oats in and mix with the rest of the shit until it looks like pic 2 and make sure there is no oats left on the sides of the pan.
Step 5.
Put the ginger, cinnamon and chocolate in and mix until it looks like pic 3.
Step 6.
Squeeze the orange into it then add the squeezed orange and mix it in.
Step 7
Put applejack into a oiled baking tray and flatten her out like shown in pic 4.
Step 8.
Slap that bitch into the Auschwitz annihilator and wait 20 minutes then take out and cool for 15 mins.

That's it, i call it blackjack because it looks like i threw squid ink into it.
Last pic is the end result, just after taking it out of the Jew burner.

By the way demerara sugar is just good old fashioned slave cane sugar.

>>2812
>>2819
>>2827
I missed alot of recipes. They look good.

Eggs Benedict.
Yolk, paprika, cayenne, and lemon juice.
Use about four egg yolks to over a baseball field and drench everything with leftover sauce.
Or use one-two for enough for a single serving.
1. Seperate yolks. (Use egg whites for all sorts of cooking applications, but not for this.)
2. Season with cayenne (paprika if you want)
3.Put the whisking pot, over some heated water to slowly cook it without scrambling. If you don't mind them raw, or have faith in other means methods or the power of lemon skip this.
4. Use a blender, a whisky boi, or beat the sob till it doubles in size.
5. Add lemon. Somewhere between an eighth and a fourth of a lemon. Half a lemon is too much. You can also add this before hand.
Optionally chill and then serve.

Poached egg.
Egg(s), water, and edible acidic element. Lemon, vinegar, apple cider vinegar, rice wine vinegar, whatever. Keep it simple.
1. Get a pot of water, and acid of choice (lemon works, but use more than a half of a lemon for better white cohesion)
2. Get the water and acid mix boiling
3. Stir in a constant circle. (So the egg will follow the water movement and won't stick to the bottom or break)
4. Crack the egg in.
5. Cook to desired yolky doneness. 3-4 very yolky and maybe just undercooked. 4-5 jelly to done, 5-6 everything is solid and dead for sure.
6. Remove from water. (If you don't put it into an ice bath it will continue to cook. Optionally remove earlier)
7. Serve
You could use the egg water for a soup base (vinegar and other acids are handy to get that tricky calcium from bones) for a little extra protei, and acidic taste.

>>2830
I should mention for the eggs to drop the temperature to a simmer.

>>88
>>90
How to Hollandaise on steak?

Beer brats log, stargate 1488.69.1337
Our foodie mission has reached a new pinnacle; the acquisition of a phatty bbq smoke pit. Our maiden venture? Brisket.
In lieu of recent attempts to successfully integrate bacon fat into the beer brat sauce, I opted to boil the beer/brats with a healthy chunk of trimmed brisket fat. This became more essential as I realized that I was out of beef broth. Luckily, you can make beer broth from brisket fat.
So that's what I did. It worked pretty well, I give it a 7 overall, compared to previous attempts (the bacon fat experiment was a 9). I did have to use a bit of Worcestershire and teriyaki during the de-glaze, but overall I'm satisfied with the improvised recipe.

Next time:
Bacon-wrapped beer brats with sauce injection!
it sounds simple enough, but in order to bacon wrap beer brats you have to do a whole lot of funky monkey shit at intervals, but I'm satisfied with my tests and am gearing up to proceed

>>2830
Eggs Benedict, my only weakness. How did you know??

It's the weekend again, so it's time for another beer brat experiment!
Today's experiment will involve 3 types of bratwurst preparations.
The first is plain barbecued bratwurst. No boiling, nothing fancy, just plain old slow-cooked wood-smoked brats on our new bbq pit. I'm so excited.
Next up, we have the most preferred beer brat recipe, the triple reduction, except the grill finishing will be done on the smoker.
And lastly, Im nixing the injection for now: smoked, bacon-wrapped, three-ccheese beer bratwurst with triple reduction sauce

Now for this recipe, I have to make 2 substitutions. One, I'm out of beef broth (still) AND cooking wine so for a de-glaze I'm using rice vinegar. And beyond that, I couldnt get any 211 steel reserve, so I'll be performing this rendition with Old Milwaukee. Fingers crossed, let's get cookin'!

>>2929
Alright. First off, this experiment was a failure.
I over pre-cooked the bacon, which was still tender but cooked to the point that it wanted to break rather than bend. The problem with this experiment is that the bacon has to be started in the oven to finish at the same time as the melted cheese and the sauce glaze.

Better luck next time. I still succeeded in most of the experiment, which was,....

After boiling the brats, instead of letting them rest in the microwave, I threw them in the freezer to cool. Not fully, but enough that when I cut into them they dont spill open. With a 2/3 sliver through the brats, I added a 1/4" slice of extra sharp cheddar, and then took fresh-grated parmesan cheese and packed it in along the cheddar. Oh yeah, I nixed the bleu cheese because without the bacon wrap the cheese would just melt off. Bleu cheese tends to sorta liquify when you melt it, and without a casing, wrap, or other, it will just drip off.

So after the basic brats, theres triple redux smoked brats, and triple redux 2-cheesed brats

Let's taste the cheese first!

Okay, Ima need a sec

>>2930
Uhm, honestly I dont know which is better. The sharp cheddar and parmesan cuts a little bit of the bite of the brat sauce, while giving it a mild background of flavor (mild, when contrasted with the other flavors). The mouth feel is also noticeably better.

Ngl, the cheezy brats were a failure on intended implementation buuuuuuuutttt,....
It's still better. I cant wait until next time, cuz I'll nail the blue cheese AND the bacon!

>>2925
>>2929
>>2930
>>2931
Looks good.
>I nixed the bleu cheese because without the bacon wrap the cheese would just melt off. Bleu cheese tends to sorta liquify when you melt it, and without a casing, wrap, or other, it will just drip off.
What if you injected it into the brat?
I would also suggest nuts probably slivered almonds as well.
I highly recommend roasted Hatch green chilles, that might cut through with the heat and it's different from other kind of peppers. Ghost pepper (not alot) thrown in while the brats boil would give a nice heat.

>>2932
Indeed, I've been thinking that spice is the next layer of flavor/sensation to add, but so far I've only put thought in and no applied tests. Habaneros are a favorite for flavor, but I have a wicked ghost pepper sauce. Perhaps both with a bit of citrus to cut the intense heat.
Much to think about, until next time

>>88
Is pre-cooking your meals in big batches and reheating them before eating them based and redpilled or trash and cringepilled?

>>2934
My old chemistry teacher did that despite his age he was fit. The gentleman had life experience and was/is respectable. Cooked for either the whole week or a month can't remember which. When he and his wife made a staggering amount of premade meals.
Very... utilitarian.
Bulk cooking is good, and fast, and potentially inexpensive. Getting experience cooking and tasting the right flavor might be more risky for trying new things that are more bizarre.
Also make sure it's a balanced diet over the course of the week. If you really crave something that's not sugar you might be missing something.
It's doable, have to make sure some vitamins don't decay or break down too much. So a bit of fresh zest to spruce up the meal might be a nice addition...

>>2934
Its entry-level redpilled

>>2925
>brisket
dalmation rub, fresh coarse cracked pepper & kosher salt is ideal, 50/50
rub the brisket, put in smoker, big end towards flame
smoke at 200-250 for 2-3 hours
take brisket out, coat with bbq sauce, cover in foil, leaving top open
open beer, half for you, half gets poured in the brisket tin foil
cover top of brisket with foil, put back in smoker
smoke until internal temp is 203F (check fat end and skinny end) (buy a digital thermometer you mong)
take brisket out, let rest 30 minutes

that's my recipe for a shitty brisket, like what you would get served at a restaurant

for the best brisket you have ever had, add the following steps before cooking
when you bring the brisket home in the plastic cryopack, stash it in the back of the fridge, make sure it doesn't freeze
come back 4 weeks later, your brisket has been wet aged

I have wet aged as long as 6-7 weeks, it only gets better, but feels pretty dicey at that point

BWAAAAAAHAHAHAHAHAHA!!! I FUCKING DID IT!!! AAAAAAAHHHAHAHAHAHAHAHA!!!

Ahem. I decided tonight that it was time. So let's get into it.
>pics related
BACON
WRAPPED
THREE
CHEESE
STUFFED
EVOLVED
BEER
BRATWURST
WITH
BACON
WRAPPED
SALMON
AND
ASPARAGUS
GUS
Gus
gus

Now, if you havent tried cedar plank grilling, I highly recommend it; it's like having a smoker except on easy mode. Gives food a kice smokey flavor. Just,... make sure it doesnt catch fire.

But anyway! The experiment was a complete success. The brats were prepared as usual up until cooling. Then were stuffed with a combination of fine grated gouda, finely diced blue cheese crumble, and extra sharp white cheddar. The salmon and asparagus bacon wraps were not an experiment, as I was trying to duplicate a previous result.
Bacon wrap worked (dont hesitate to use toothpics) on the brats, cedar plank worked on the brats, I'm rating this a 100% success! Keep playing with your food!

>>2952
Yummy.

Not gonna go off the rails, just offering a bit of advice. If a store is selling "pork tenderloin" and it's 2lbs or more, expect it to be two loins and plan for it.
Also, not thrilled by pork wellington, and exceedingly skeptical of beef wellington now

>>88
What meals are good for preparing in bulk?

>>3284
Chicken thighs, potatoes, vegetables, and salads.

Prepared 3 chicken meals today. They turned out good. Can't wait to eat them.

>>3299
They were good.
Is there a way to cook chicken that's healthier than frying it?

>>3312
Propane grill is my preferred method. Oven baked is a close second. If you fry, try to not use corn or canola oil, cuz trans fats get nasty when they are fried

>>3312
Don't forget soups. A good chicken noodle soup is a remedy I do recommend. A nice pan sear is nice, and oven cooking opens up alot of different choices.
If retaining nutrition is a key factor steaming might be okay, but I haven't tried it with chicken. Smoking for preservation and flavor is really nice.

>>3314
>smoking
Fukking this. I omitted smoking cuz without the right setup it can be a hassle (and sometimes with) but seriously, smoking is a tremendous way to go if you can manage it. Lower cook temp means less wasted nutrients and better texture, great flavor (be choosy about your woods), and,... well theres really not much else to say than absolute patrician-tier.

>>3316
I am a newfag at cooking and I've never smoked anything. How do you smoke chicken and get the right wood?

>>88
We have this thing called eðla. Take a mold, put a layer of cream cheese, then a layer of salsa (Doritos salsa works best for me), then a layer of shredded cheese. Optionally add pepperoni or something in between the salsa and shredded cheese. Put in the oven at 200°C until cheese is melted and optionally browned.

5 minutes to prepare, delicious, keto, and very healthy and nutritious.