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
File (): BCA110B38A627873ABC8480478A95070-91432.jpg (89.3 KB, 736x613, cooking.jpg)
368 replies and 241 files omitted.
>>3321
>right wood
You'll want hardwood to smoke with. Oak, Maple, Walnut, Pecan, Mesquite (not a tree, but still), Apple wood, Pear,... for a more comprehensive list and instruction, there are dozens of qualified BBQ enthusiasts on YouTube and other places that can give you a more authoritative rundown. A simple rule of thumb tho is, does it produce fruit or nuts?
Ngl, I'm kinda a noob at smoking, but I'll share what I've learned so far.
Aside from the wood (and yes, it IS worth spending a few bucks to get the right type of wood if u cant source it yourself), you will need a charcoal grill at bare minimum.
The process of smoking meats is essentially like using a charcoal grill, except you put a chunk or two of the aforementioned wood on the coals. Never hot enough to catch the wood on fire, you want the temperature between 200 and 250. Enough that the wood chunks smolder and produce plenty of smoke, without igniting.
From there, it's essentially a low and slow cooking method. You'll want to position the wood chunks as far from whatever vent is on your grill, with the meat in between, to draw the smoke across and through the food as it cooks.
Low and slow obviously takes more time to cook so plan accordingly, and you'll want a meat thermometer to check temperature with.
>right wood
You'll want hardwood to smoke with. Oak, Maple, Walnut, Pecan, Mesquite (not a tree, but still), Apple wood, Pear,... for a more comprehensive list and instruction, there are dozens of qualified BBQ enthusiasts on YouTube and other places that can give you a more authoritative rundown. A simple rule of thumb tho is, does it produce fruit or nuts?
Ngl, I'm kinda a noob at smoking, but I'll share what I've learned so far.
Aside from the wood (and yes, it IS worth spending a few bucks to get the right type of wood if u cant source it yourself), you will need a charcoal grill at bare minimum.
The process of smoking meats is essentially like using a charcoal grill, except you put a chunk or two of the aforementioned wood on the coals. Never hot enough to catch the wood on fire, you want the temperature between 200 and 250. Enough that the wood chunks smolder and produce plenty of smoke, without igniting.
From there, it's essentially a low and slow cooking method. You'll want to position the wood chunks as far from whatever vent is on your grill, with the meat in between, to draw the smoke across and through the food as it cooks.
Low and slow obviously takes more time to cook so plan accordingly, and you'll want a meat thermometer to check temperature with.
File (): D3D1FF68B87EEEB44893E234D5A6B965-60616.jpg (59.2 KB, 540x550, 20210125_104731.jpg)
Made homemade corndogs last night, heres what I learned.
The recipe used was waaaaay too thin, and didnt adhere to the hot dogs well at all. If attempted, corndog batter should be the consistency of paste rather than batter, for proper adherence and thickness of breading on the finish.
Additionally, after the first couple it quickly became apparent that toweling off all the moisture from the hot dogs before coating helped the batter stick 'a little' better.
The flavor was decent, easily surpassing frozen condogs, however experimenting with other spices in the mix could easily improve the flavor.
If possible, a deep fryer will produce more consistent results and eliminate the need to turn them, which can further exacerbate any developing problems with the batter.
Obviously, dont use cheap hot dogs. Was on a budget so cheap pork/chicken franks were used. They weren't horrible, but better dogs = better corndogs.
Overall, I'm rating it 6.5/10. Again, superior to frozen corndogs, but plenty of newbie mistakes were made that have been detailed above, but which could have improved the overall experience to a 7.5-8. If used again, I'll start with 1/2 the indicated milk and maybe reduce by one egg.
Additional note: the recipe is labelled for 8 corndogs, but I had enough batter to make 16, further suggesting that the recipe is either incomplete or rather basic.
>pic related
The recipe used was waaaaay too thin, and didnt adhere to the hot dogs well at all. If attempted, corndog batter should be the consistency of paste rather than batter, for proper adherence and thickness of breading on the finish.
Additionally, after the first couple it quickly became apparent that toweling off all the moisture from the hot dogs before coating helped the batter stick 'a little' better.
The flavor was decent, easily surpassing frozen condogs, however experimenting with other spices in the mix could easily improve the flavor.
If possible, a deep fryer will produce more consistent results and eliminate the need to turn them, which can further exacerbate any developing problems with the batter.
Obviously, dont use cheap hot dogs. Was on a budget so cheap pork/chicken franks were used. They weren't horrible, but better dogs = better corndogs.
Overall, I'm rating it 6.5/10. Again, superior to frozen corndogs, but plenty of newbie mistakes were made that have been detailed above, but which could have improved the overall experience to a 7.5-8. If used again, I'll start with 1/2 the indicated milk and maybe reduce by one egg.
Additional note: the recipe is labelled for 8 corndogs, but I had enough batter to make 16, further suggesting that the recipe is either incomplete or rather basic.
>pic related
>>3323
>Oak, Maple, Walnut, Pecan, Mesquite
Ok, listen up, I'll school you here. There's not a person on this earth that can tell the difference in wood used to smoke, except mesquite. It's all hype. Mesquite does have a distinctive taste, I do like it, many do not. Luckily, it's cheap, and considered a nuisance (watch for thorns). If you are using charcoal, you don't need the chunk of wood, though sometimes I do use one to increase the heat quickly at the start, or if I was lazy and let the heat dip too low during the cooking.
>200 and 250
Yeah, I target 225 or so. Though if you smoke for 2-3 hours then use foil (texas crutch ftw), after the foil goes on, you don't have to worry about temperature as much.
>you'll want a meat thermometer to check temperature with
agree 100%. Digital thermometer or go home. 203F, check brisket in thickest spot and opposite end.
Check >>2937 for my formula. Don't underestimate the value of wet aging your meat, especially brisket.
>Oak, Maple, Walnut, Pecan, Mesquite
Ok, listen up, I'll school you here. There's not a person on this earth that can tell the difference in wood used to smoke, except mesquite. It's all hype. Mesquite does have a distinctive taste, I do like it, many do not. Luckily, it's cheap, and considered a nuisance (watch for thorns). If you are using charcoal, you don't need the chunk of wood, though sometimes I do use one to increase the heat quickly at the start, or if I was lazy and let the heat dip too low during the cooking.
>200 and 250
Yeah, I target 225 or so. Though if you smoke for 2-3 hours then use foil (texas crutch ftw), after the foil goes on, you don't have to worry about temperature as much.
>you'll want a meat thermometer to check temperature with
agree 100%. Digital thermometer or go home. 203F, check brisket in thickest spot and opposite end.
Check >>2937 for my formula. Don't underestimate the value of wet aging your meat, especially brisket.
>>3350
Not to be contentious, but
>not a person on this earth who can tell the difference
If they're using hardwood, you're probably right. But never ever ever use white wood (spruce, pine, fir, etc). Trust me on that.
Beyond that, I have insufficient experience to comment.
Not to be contentious, but
>not a person on this earth who can tell the difference
If they're using hardwood, you're probably right. But never ever ever use white wood (spruce, pine, fir, etc). Trust me on that.
Beyond that, I have insufficient experience to comment.
>>3351
>pine
Ok, ok, among hardwoods. If you want your meat covered in creosote, go with the pine. Probably the last time you ever try that.
>pine
Ok, ok, among hardwoods. If you want your meat covered in creosote, go with the pine. Probably the last time you ever try that.
>>3351
If you really want to be technical, some hardwoods give off more heat than others, I do sometimes use some boards from a buddy that does tae kwon do, they use a special lightweight hardwood that burns hot, it's good for a fast temp boost.
If you really want to be technical, some hardwoods give off more heat than others, I do sometimes use some boards from a buddy that does tae kwon do, they use a special lightweight hardwood that burns hot, it's good for a fast temp boost.
This is a public service announcement.
Hey anon, if you're like most anons you're probably gonna eat some pizza in the next week. While ordinarily harmless there is a hidden danger in preparing pizza, specifically oven-bake.
The 4 part cut.
Pizza is intended to give a particular experience, which includes mingled flavors, mouth feel, and ease of eating. And by ease of eating, having to wipe pizza grease/sauce off your face every time you take a bite because the person who cut the pizza is a lazy, inconsiderate, smoothbrained faggot, is definitely not it.
Heres a protip. If your pizza is 16" or more, make a 5 part cut.
<But anon! A 5 part cut is hard! It's not simplified into right ngles!
And that's exactly what a smoothbrain would say.
Not only does a 5 art cut take little more time and effort than a 4 part cut (at least, assuming you have more than 2 braincells to rub together) BUT the ease of eating and effective bite sizing (cuz you're not trying to play stratego on how to bite this time so to allow an optimal bite next time) lends its self to a better mouth feel AND a greater satisfaction of flavor and (most importantly) digestion. That's right, using a 5 part cut (10 slices, for any smoothbrain still somehow reading) can save lives.
Do your part anon, frens dont let frens lazy-cut pizza.
This message has been brought to you by a partnership of JESUS CHRIST WHAT DID YOU DO YOU LAZY GODDAMN BASTARD I GAVE YOU ONE JOB in association with the society for ITS PRONOUNCED FAIR-AH-DAY, NOT FAH-READY
Hey anon, if you're like most anons you're probably gonna eat some pizza in the next week. While ordinarily harmless there is a hidden danger in preparing pizza, specifically oven-bake.
The 4 part cut.
Pizza is intended to give a particular experience, which includes mingled flavors, mouth feel, and ease of eating. And by ease of eating, having to wipe pizza grease/sauce off your face every time you take a bite because the person who cut the pizza is a lazy, inconsiderate, smoothbrained faggot, is definitely not it.
Heres a protip. If your pizza is 16" or more, make a 5 part cut.
<But anon! A 5 part cut is hard! It's not simplified into right ngles!
And that's exactly what a smoothbrain would say.
Not only does a 5 art cut take little more time and effort than a 4 part cut (at least, assuming you have more than 2 braincells to rub together) BUT the ease of eating and effective bite sizing (cuz you're not trying to play stratego on how to bite this time so to allow an optimal bite next time) lends its self to a better mouth feel AND a greater satisfaction of flavor and (most importantly) digestion. That's right, using a 5 part cut (10 slices, for any smoothbrain still somehow reading) can save lives.
Do your part anon, frens dont let frens lazy-cut pizza.
This message has been brought to you by a partnership of JESUS CHRIST WHAT DID YOU DO YOU LAZY GODDAMN BASTARD I GAVE YOU ONE JOB in association with the society for ITS PRONOUNCED FAIR-AH-DAY, NOT FAH-READY
>>3369
Reeeee. A calzone is a totally different beast, but if its 16"+ on the diameter, u should still cut it into fifths like a decent and respectable adult. Have some consideration. Unless of course you're eating it all to yourself, in which case go run a marathon ffs, that's an absurd amount of food for one person.
Reeeee. A calzone is a totally different beast, but if its 16"+ on the diameter, u should still cut it into fifths like a decent and respectable adult. Have some consideration. Unless of course you're eating it all to yourself, in which case go run a marathon ffs, that's an absurd amount of food for one person.
File (): 7993DA97895DB545C66944F31C966EDA-4157261.jpg (4.0 MB, 3264x2448, 20210328_181835.jpg)
So for today I found myself with about 1.5 lbs of leftover pork loin (not tenderloin) roast. I decided to make it tasty, and here's what I did!
First I put it on just under medium heat, added a tablespoon of bacon fat, mixed in about a tablespoon of sage (waited a moment then) oregano (waited a moment then,) dill (waited, then) a tablespoon of diced garlic. Let that simmer for about 10 minutrs.
Then I added about 1.5 tablespoons of katsu sauce, 2 tablespoons drizzled bbq sauce, And about 3 shakes of mirin. Mix well. Simmer for about 10 minutes
After about 10 minutes, lower heat to low. Allow sauce to incorporate, stirring occasionally.
I regret I have no lemons to zest, cuz I would. It's still tangy/salty/savory, and I think it would grind into a good meat-paste accent. Overall, its vastly more tasty than it was, and will incorporate better in food than it would have. Keep playing with your food. Especially leftovers, that's just grist for the mill. Do it.
First I put it on just under medium heat, added a tablespoon of bacon fat, mixed in about a tablespoon of sage (waited a moment then) oregano (waited a moment then,) dill (waited, then) a tablespoon of diced garlic. Let that simmer for about 10 minutrs.
Then I added about 1.5 tablespoons of katsu sauce, 2 tablespoons drizzled bbq sauce, And about 3 shakes of mirin. Mix well. Simmer for about 10 minutes
After about 10 minutes, lower heat to low. Allow sauce to incorporate, stirring occasionally.
I regret I have no lemons to zest, cuz I would. It's still tangy/salty/savory, and I think it would grind into a good meat-paste accent. Overall, its vastly more tasty than it was, and will incorporate better in food than it would have. Keep playing with your food. Especially leftovers, that's just grist for the mill. Do it.
Normally I get a big bag of frozen sausages from ASDA and fry some up for my cooked breakfasts(bacon, egg, sausage, beans, one tomato) but lately I decided to get frozen sausages and some bacon from a truck that's only around on some days.
The bacon was great and the sausages were bigger than the ASDA sausages therefore I thought they'd turn out better. But they were absolutely awful, full of inedible chewy chunks my knives struggled to cut through. The sausages also gave me diarrhea but I got better.
Not buying from that truck again.
anyway
Where is a man supposed to go to buy high-quality sausages for his cooked breakfasts?
The bacon was great and the sausages were bigger than the ASDA sausages therefore I thought they'd turn out better. But they were absolutely awful, full of inedible chewy chunks my knives struggled to cut through. The sausages also gave me diarrhea but I got better.
Not buying from that truck again.
anyway
Where is a man supposed to go to buy high-quality sausages for his cooked breakfasts?
File (): 25EDDD408D7648A0E112B236FEBA6C90-8418.jpg (8.2 KB, 270x186, download.jpg)
>>88
Not sure if this is the right thread for it but does anyone have a list of good food that help with gut bacteria?
Apparently good stomach health can help with your mind.
Not sure if this is the right thread for it but does anyone have a list of good food that help with gut bacteria?
Apparently good stomach health can help with your mind.
>>3584
Of the top of my head eating a good diet (limiting sugar) so that only helpful microbes can reproduce.
Basically starving bad microbes that will gladly consume sugars. Fasting of various lengths may also help but that's kind of conjecture.
Also there are microbial transplants.
Of the top of my head eating a good diet (limiting sugar) so that only helpful microbes can reproduce.
Basically starving bad microbes that will gladly consume sugars. Fasting of various lengths may also help but that's kind of conjecture.
Also there are microbial transplants.
>>3584
Try probiotic pills. Great way to jump start your gut microbiome.
Watch out for flatulence the first few weeks. I pop 2 a week now.
Try probiotic pills. Great way to jump start your gut microbiome.
Watch out for flatulence the first few weeks. I pop 2 a week now.
>>3587
Wholegrain oats and cheese, cheddar and gouda is best for the gut out of all the cheeses, porridge with pumpkin seeds or sunflower seeds would work too, a oat drink to use as an addition to smoothies with fruit.
Wholegrain oats and cheese, cheddar and gouda is best for the gut out of all the cheeses, porridge with pumpkin seeds or sunflower seeds would work too, a oat drink to use as an addition to smoothies with fruit.
>>3588
Many nuts, as well as seeds (flax, hempseed, etc), yes.
Juicing (masticating, not centrifugal) of dark, rich (re: micronutrient content) vegetables (cabbage, mustard greens, etc) and as many cost-effective superfoods as is feasible. Farm fresh produce is highly encouraged, as is raw dairy, honey, and free-range non-organic chicken eggs.
For meat, it is worth saving up and buying 1/4, 1/2, or even a whole butchered cow, both for quality, freshness, proce/quality, etc. Get a chest freezer if you can especially re: the previous.
Also, LEARN about nutrition, nutrition typology (specifically, yours and those who you prepare food for). Be aware of nutritional sensitivities and concerns.
PRACTICE (rlike, 90+% of the time) preparing healthy foods to the capacity of your means.
Sky's the limit, anon
Tl;dr Git gud
Many nuts, as well as seeds (flax, hempseed, etc), yes.
Juicing (masticating, not centrifugal) of dark, rich (re: micronutrient content) vegetables (cabbage, mustard greens, etc) and as many cost-effective superfoods as is feasible. Farm fresh produce is highly encouraged, as is raw dairy, honey, and free-range non-organic chicken eggs.
For meat, it is worth saving up and buying 1/4, 1/2, or even a whole butchered cow, both for quality, freshness, proce/quality, etc. Get a chest freezer if you can especially re: the previous.
Also, LEARN about nutrition, nutrition typology (specifically, yours and those who you prepare food for). Be aware of nutritional sensitivities and concerns.
PRACTICE (rlike, 90+% of the time) preparing healthy foods to the capacity of your means.
Sky's the limit, anon
Tl;dr Git gud
organic chickens can only be certified organic if they have been given a diet of exclusively organic food, which is chicken feed, which means they're not eating bugs (which are a chicken's natural diet) which is bad. Also avoid GMOs like they were a covid vaccine
File (): 36CAD8C443D3BA9F8E42D3E19ABF3CDF-91504.jpg (89.4 KB, 533x800, 1 (14).jpg)
File (): 201A50DDBE4F3D33B10EAC79F888507A-208616.jpg (203.7 KB, 640x640, 1 (32).jpg)
>Yummy
None of them is mine. Sadly.
None of them is mine. Sadly.
File (): 0F4451F1BAB74421D5DAB99DB8F57EF5-3919396.mp4 (3.7 MB, Resolution:854x480 Length:00:01:39, Preserve Fresh Eggs For Up to 1 Year.mp4) [play once] [loop]
Preserve Fresh Eggs For Up to 1 Year.
>>3818
If mineral oil on skin disrupts estrogen does that mean men should rub it on their skin and keep it away from women?
If mineral oil on skin disrupts estrogen does that mean men should rub it on their skin and keep it away from women?
Food question
Are "Fruit and nut bars" that are "cold-pressed" together without any cooking involved healthy? Are they a preferable alternative to commercially-available cereal bars, even the ones that claim to be healthy and made by scientists?
Are "Fruit and nut bars" that are "cold-pressed" together without any cooking involved healthy? Are they a preferable alternative to commercially-available cereal bars, even the ones that claim to be healthy and made by scientists?
>>3838
Just read the ingredients list.
If they cover them with added sugar and whatnot, they're unhealthy. If there's no additives, they're about as healthy as eating dried fruit and nuts.
Just read the ingredients list.
If they cover them with added sugar and whatnot, they're unhealthy. If there's no additives, they're about as healthy as eating dried fruit and nuts.
>>3845
>>3846
It supposedly has higher nutritional value because the machines don't use heat in the pressing process. Idk if that's significant though.
In theory, there are some nutrients in fruit and nuts that may be denatured under high heats. Cold pressing might also preserve the flavor of the ingredients.
>>3846
It supposedly has higher nutritional value because the machines don't use heat in the pressing process. Idk if that's significant though.
In theory, there are some nutrients in fruit and nuts that may be denatured under high heats. Cold pressing might also preserve the flavor of the ingredients.
File (): E49FAA7DBFC36F6AA6E3899797966984-162711.jpg (158.9 KB, 640x427, 1 (161).jpg)
File (): E08CC576B4F2A03A078B7823ABEDC706-121667.jpg (118.8 KB, 700x669, 1 (160).jpg)
File (): 00E95655B9A910F79FD06E824926B754-85892.jpg (83.9 KB, 500x745, 1 (162).jpg)
File (): 821E43C4966A89C7E6E5A42B00BB7D7B-65485.jpg (64.0 KB, 400x601, 1 (164).jpg)
>>3860
Hey, food thread. Where would a thread for judging foreign food, especially low-quality street vendor food and "nigger cuisine"(for example chicken breasts coated in red bull and sugar and pop rocks and koolaid then microwaved or baked in an oven. I have literally seen niggers make this once) be appropriate? Shit like this https://youtu.be/t2sLCcNa7PM is weird but this kind of discussion is usually censored/punished for "racism" on cucked sites.
Hey, food thread. Where would a thread for judging foreign food, especially low-quality street vendor food and "nigger cuisine"(for example chicken breasts coated in red bull and sugar and pop rocks and koolaid then microwaved or baked in an oven. I have literally seen niggers make this once) be appropriate? Shit like this https://youtu.be/t2sLCcNa7PM is weird but this kind of discussion is usually censored/punished for "racism" on cucked sites.
>>3861
First I posted this post, noticed an error, reposted it with the error fixed, and deleted the old post. then I realized my new post was replying to the old deleted one.
oops.
First I posted this post, noticed an error, reposted it with the error fixed, and deleted the old post. then I realized my new post was replying to the old deleted one.
oops.
File (): 8C2375551D8983ECE65C5048234A2287-6125432.mp4 (5.8 MB, Resolution:854x480 Length:00:03:20, Fake food.mp4) [play once] [loop]
>Fake food vs Real food.
I believe this video is going to be a success in the kitchen.
I believe this video is going to be a success in the kitchen.
The secret to making homemade ranch (without a spice mix) is parsley stalks.
Also MSG if you want something pretty close to store bought stuff.
Use mayonnaise, sour cream (easy thickening also to have the right consistency), milk (or cream or half and half or whole), and parsley especially including the stalks.
The ranch like flavor is at 90% completion.
Season to taste or use as is.
(To skip every thing else just add a metric fuck ton of MSG)
Also pepper, white pepper to keep the nice color (if you're using fresh parsley it might be turning slightly green).
Various other spices need to be used with restraint.
Half a pinch of garlic powder.
Half a pinch of onion powder.
Also MSG if you want something pretty close to store bought stuff.
Use mayonnaise, sour cream (easy thickening also to have the right consistency), milk (or cream or half and half or whole), and parsley especially including the stalks.
The ranch like flavor is at 90% completion.
Season to taste or use as is.
(To skip every thing else just add a metric fuck ton of MSG)
Also pepper, white pepper to keep the nice color (if you're using fresh parsley it might be turning slightly green).
Various other spices need to be used with restraint.
Half a pinch of garlic powder.
Half a pinch of onion powder.
File (): D9CDE5FA92036B915CC3E2C8D4E796F5-2188676.mp4 (2.1 MB, Resolution:854x480 Length:00:00:21, 18 Day Time Lapse of Giant Pumpkin Growing.mp4) [play once] [loop]
Inspirational pumpkin.
>18 Day Time Lapse of Giant Pumpkin Growing
>18 Day Time Lapse of Giant Pumpkin Growing
Alright /ub/. Its been a while, so heres my best.
3lbs chuck roast, sous vide at 175 fr 9 hours, with(9h) carrots, celery, and onions
3lbs chuck roast, sous vide at 175 fr 9 hours, with(9h) carrots, celery, and onions
>>4238
Its a 3lb chuck roast. The carrots, onion, celery, and fine diced garlic makes for.espganole sauce (pronounced Español) which is the base for ALOT of cooking sauces.
1.5 med diced onions
5 med diced large carrots
7 med diced large celery stalks
7 med smashed/diced garlic cloves
Simmer forever
Ta da, Espagnole
Its a 3lb chuck roast. The carrots, onion, celery, and fine diced garlic makes for.espganole sauce (pronounced Español) which is the base for ALOT of cooking sauces.
1.5 med diced onions
5 med diced large carrots
7 med diced large celery stalks
7 med smashed/diced garlic cloves
Simmer forever
Ta da, Espagnole
>>4239
I jumped ahead.
So the onions, the celery, and the carrots, at a 1.5/7/6 ratio (based on large size).
Oh, and 6-7 fine diced garlic cloves snd 2tbsp avocado oil.
I jumped ahead.
So the onions, the celery, and the carrots, at a 1.5/7/6 ratio (based on large size).
Oh, and 6-7 fine diced garlic cloves snd 2tbsp avocado oil.
>>4240
Simmer the vegg mix until lightly brown, until sauce bits form onto the pan (fondt)
Add 625ml (3/4 bottle) red wine, simmer wine/veggie mix, mixing moderately to dislodge bits
Meat should be tender
sauce should have a strong flavor with a full spice bouquet .
The stewed veggies turn into a rich, moist, hash. The meat sauce is many times reduced for concentration.
Simmer the vegg mix until lightly brown, until sauce bits form onto the pan (fondt)
Add 625ml (3/4 bottle) red wine, simmer wine/veggie mix, mixing moderately to dislodge bits
Meat should be tender
sauce should have a strong flavor with a full spice bouquet .
The stewed veggies turn into a rich, moist, hash. The meat sauce is many times reduced for concentration.
Based thread
File (): 08D2901BABC68258321EB365A1AE0AD7-2841783.jpg (2.7 MB, 4160x3120, 20210919_142904.jpg)
File (): FB1373E788CAAB92AD2BF126128983BF-3850370.jpg (3.7 MB, 4160x3120, 20210919_134911.jpg)
File (): B2105CD551EB22EC3996E2FCE61D0EAD-3235837.jpg (3.1 MB, 4160x3120, 20210919_135251.jpg)
Hello again fam, how's your cooking? Theres plenty of Youtube cooking shows, and a deep dive is highly advisable. I cant count how many new and unique flavor combinations Ive tried, and theres a wealth pf talent available at your fingertips.
But today, both because I just completed it for the second time (the first was delicious, but Im still developing my technique) I'd like to draw your attention to the unquestionably most delicious sandwich Ive ever tasted:
Theshort rib Chuck Roast Grilled Cheese sandwich.
First premiered in the early 2000's and quickly earning the proprietors the title of "Best grilled cheese in brooklyn", this sandwich is an event. It takes a bit of prep work to pull off, not least of which is making a red-wine braised Chuck Roast (and having leftovers).
If I could force you to eat this sandwich, I would. All credit to NOT ANOTHER COOKING SHOW (really, an awesome channel for anyone who likes cooking/experimenting, Ive made about a dozen of his recipes, and he hasnt failed me yet).
https://youtu.be/7wR8cVyrD48
and the short rib (the recipe works well with most semi-fatty cuts of beef)
https://youtu.be/9EHmJydeue0
Please, for the love of all that is delicious, set aside the time to make this sandwich, it will change how you think about a sandwich.
And, gruyere is often hard to find, but recently my local walmart started stocking it so hopefully itll be available, its by the smoked gouda. Its worth getting the right cheese, trust me. Couldnt find any buttercress, so I substituted spring mix.
There's not much else to say. Literally unbelievably good. Cheers
But today, both because I just completed it for the second time (the first was delicious, but Im still developing my technique) I'd like to draw your attention to the unquestionably most delicious sandwich Ive ever tasted:
The
First premiered in the early 2000's and quickly earning the proprietors the title of "Best grilled cheese in brooklyn", this sandwich is an event. It takes a bit of prep work to pull off, not least of which is making a red-wine braised Chuck Roast (and having leftovers).
If I could force you to eat this sandwich, I would. All credit to NOT ANOTHER COOKING SHOW (really, an awesome channel for anyone who likes cooking/experimenting, Ive made about a dozen of his recipes, and he hasnt failed me yet).
https://youtu.be/7wR8cVyrD48
and the short rib (the recipe works well with most semi-fatty cuts of beef)
https://youtu.be/9EHmJydeue0
Please, for the love of all that is delicious, set aside the time to make this sandwich, it will change how you think about a sandwich.
And, gruyere is often hard to find, but recently my local walmart started stocking it so hopefully itll be available, its by the smoked gouda. Its worth getting the right cheese, trust me. Couldnt find any buttercress, so I substituted spring mix.
There's not much else to say. Literally unbelievably good. Cheers
Quick overview
Sourdough bread (fresh, unsliced)
thin layer of blackberry preserve (homemade)
layer of fine grated gruyere
leftover chuck roast, shredded
pickled red (or yellow) onions
Watercress (or spring mix) lettuce
layer of fine grated gruyere
Sourdough bread
Its a grilled cheese, so youll be toasting the bread while melting the cheese, and adding a thin layer of (recommended) garlic and olive oil aoli (mayo)
I cant... I cant even. This sandwich is so good, it causes mental fatigue. Seriously.
Sourdough bread (fresh, unsliced)
thin layer of blackberry preserve (homemade)
layer of fine grated gruyere
leftover chuck roast, shredded
pickled red (or yellow) onions
Watercress (or spring mix) lettuce
layer of fine grated gruyere
Sourdough bread
Its a grilled cheese, so youll be toasting the bread while melting the cheese, and adding a thin layer of (recommended) garlic and olive oil aoli (mayo)
I cant... I cant even. This sandwich is so good, it causes mental fatigue. Seriously.
Started premaking my spaghetti bolognese in plastic containers.
When it's time to eat I microwave it, then put it into bread with some sandwich filler of the day and eat it.
Good shit.
When it's time to eat I microwave it, then put it into bread with some sandwich filler of the day and eat it.
Good shit.
[Reply] [Last 50 Posts] [Last 100 Posts] [Last 200 Posts]
You are viewing older replies. Click [View All] or [Last n Posts] to vew latest posts.
Clicking update will load all posts posted after last post on this page.
Post pagination: [Prev] [1-50] [51-100] [101-150] [151-200] [201-250] [251-300] [301-350] [351-400] [401-418] [Next] [Live (last 50 replies)]
418 replies | 258 files | 141 UUIDs | Page 1