By Koko Go To PostYou guys better be talking about dry brining.I prefer wet brining when I smoke turkey or chicken. Gotta make sure the skin dries before smoking it.
By Koko Go To PostYou guys better be talking about dry brining.
Never seen someone dry brine a turkey … steak sure
I’m open to anything tho
Can definitely dry brine birds, a little harder to make space in the fridge though, even more so with a turkey
By JesalR Go To PostCan definitely dry brine birds, a little harder to make space in the fridge though, even more so with a turkeyYes, you can but i feel like my turkey is juicier. I like dry brine for fattier meats.
Kibner! You got a good gumbo recipe my man? Found out you can bake a roux and not stir like an idiot cor 45 minutes and so I want to try
Anyone ever ferment fruits like plums and what did y’all do with them.
I have a vacuum sealer for sous vide cooking so Im gonna use that to start fermenting things On top of fermenting fruits, Im also going to do a fermented hot sauce.
https://crockoftime.com/logbook/vacuum-bag-fermented-hot-sauce/
I have red cayenne, Serrano and jalapeño. Thinking I’ll ferret the chilis with garlic and a peach
I have a vacuum sealer for sous vide cooking so Im gonna use that to start fermenting things On top of fermenting fruits, Im also going to do a fermented hot sauce.
https://crockoftime.com/logbook/vacuum-bag-fermented-hot-sauce/
I have red cayenne, Serrano and jalapeño. Thinking I’ll ferret the chilis with garlic and a peach
By blackace Go To PostI have made umeboshi before.
Are they like a side dish? Snack?
By Fenderputty Go To PostAre they like a side dish? Snack?That is an interesting question. lol They are like pickles. You can have one for snack. They also are used as ingredients for other dishes.
They are awesome on rice, or mixed with cucumbers.
They are super sour tho.
By NiceGuy Go To PostWhat's the best topping for chili dogs, or are they better without?Pickled jalapenos I'd say. Pickled onions if you don't like spicy food.
Bun, hotdog, chili, grated cheese, jalapenos.
It has only just occurred to me while making them for the first time. American biscuits, they’re just scones without the raisins?
By HonestVapes Go To PostIt has only just occurred to me while making them for the first time. American biscuits, they’re just scones without the raisins?did you put gravy on them?
By blackace Go To Postdid you put gravy on them?Kinda, but not in the way you probably would expect.
I loosely followed this recipe:
My end result:
They were good with the stew. I’m gonna try my hand at biscuits and sausage gravy later in the week.
It is hard to put in words how good it is. Looks horrible tho.
This is a pretty good recipe if you need one...
https://tastesbetterfromscratch.com/sausage-gravy-biscuits/
This is a pretty good recipe if you need one...
https://tastesbetterfromscratch.com/sausage-gravy-biscuits/
Sausage gravy is easy. Getting the biscuits fluffy is hard. Last time I did it I was shaving frozen butter into the flower mixture. Not fun lol
By Fenderputty Go To PostSausage gravy is easy. Getting the biscuits fluffy is hard. Last time I did it I was shaving frozen butter into the flower mixture. Not fun lol
Fold the in the butter with the mixer is what I usually do
By blackace Go To PostVapes biscuit game looks legit
That’s 90% of the battle lol
By Fenderputty Go To PostSausage gravy is easy. Getting the biscuits fluffy is hard. Last time I did it I was shaving frozen butter into the flower mixture. Not fun lolYeah that’s exactly what I did.
Put a block of butter in the freezer, grated half of it then added it straight to the flour. Lightly mixed it with the flour, the fridged that until i was ready to add the buttermilk and finish them off.
Roughly rolled them out and folded the dough over itself a few times. My dumbass doesn’t own a rolling pin, so I was struggling with a tall cocktail glass.
Sausage gravy looks easy as fuck to make though. It just bothers me that it’s a pale gravy. I might add some browning to it just to make it look normal to me.
By HonestVapes Go To PostI usually coat the biscuits.
How’d I do?
But looks stellar.
How did you like it?
It was good, but missing something. If I make it again, I’ll change up the seasoning, only used salt, pepper, rosemary and sage in the gravy. I think it could be better with some old bay in the mix and a bit of cayenne pepper.
Overall I preferred the biscuits on top of a stew though.
Overall I preferred the biscuits on top of a stew though.
By HonestVapes Go To PostIt was good, but missing something. If I make it again, I’ll change up the seasoning, only used salt, pepper, rosemary and sage in the gravy. I think it could be better with some old bay in the mix and a bit of cayenne pepper.Thyme, onion powder, paprika and touch more salt than you usually use would probably make it pop too.
Overall I preferred the biscuits on top of a stew though.
Slap some scrambled eggs on the side and you got a put your ass on the sofa for a nap breakfast
I like Lawry's Seasoned Salt for when I'm doing the paprika/onion power/garlic powder combo because it's breakfast time and I don't feel like getting them all out or fucking up with too much of one while half asleep. My go to when mixing up scrambled eggs or a gravy/sauce for anything.
By Fenderputty Go To PostKibner! You got a good gumbo recipe my man? Found out you can bake a roux and not stir like an idiot cor 45 minutes and so I want to tryI don't really watch this thread, sorry.
Here is one recipe a friend shared a few years ago:
He said to not bother about the egg.
I think there was another one posted, but I can't find it because discord search sucks.
So all my fermented chili hot sauces are coming out like a variation of an Asian Sriracha …
I know Louisiana hot sauces also ferment chilis … I’m thinking just less time? This last batch I did turned out amazing but nothing has reminded me of a Louisiana style hot sauce
Last batch was 4 weeks but had no garlic or fruit
I know Louisiana hot sauces also ferment chilis … I’m thinking just less time? This last batch I did turned out amazing but nothing has reminded me of a Louisiana style hot sauce
Last batch was 4 weeks but had no garlic or fruit
Can I chop up onions and then just store them in the fridge? One of the reasons I hate cooking is I hate all the prep work.
7-10 days in a fridge per google.
Anyone have any knives they like?. I’ve been practicing some whetstone work and eventually want to get a Carbon Steele Bunta or Gyuto.
We do have some nice Global knives but the handle profile fits my wife’s hand perfectly and not mine at all.
Anyone have any knives they like?. I’ve been practicing some whetstone work and eventually want to get a Carbon Steele Bunta or Gyuto.
We do have some nice Global knives but the handle profile fits my wife’s hand perfectly and not mine at all.
So regarding whetstone sharpening. I was trying the “sharpie method” and it was working … kinda. It frustrated me because I had to make a pass on the knife before inspecting the sharpie mark and seeing if I not only had the proper angle but also maintained the proper angle
Bought this for 8$
Complete game changer. Building an edge and then getting a burr is so much easier this way. I got a new combo stone and worked on my chefs knife last night. Razor sharp cutting through paper.
Gonna work my santoku next. I’m also offering to sharpen my families knives for practice.
Bought this for 8$
Complete game changer. Building an edge and then getting a burr is so much easier this way. I got a new combo stone and worked on my chefs knife last night. Razor sharp cutting through paper.
Gonna work my santoku next. I’m also offering to sharpen my families knives for practice.
I does look like a catapult 😂
It’s smaller than a hot wheels car and is magnetic. Set angle. Attach to blade. Use bubble to keep angle the same through process
It’s smaller than a hot wheels car and is magnetic. Set angle. Attach to blade. Use bubble to keep angle the same through process
By Fenderputty Go To PostNever tried em before but they had them at Costco for cheap so I got some quail eggs.late but boil them, skewer them, and grill them with veggies and yakitori sauce or just salt
Holy hell these things cook fast. Seems like sunny side up only too.
My daughter loves them, think they’re adorable and asked for them in her pulled pork last night 😂 home girl loves eggs
Anyone have any fun ideas for quail eggs? I want to try quail egg stuffed mushrooms
Yeah, made it in a cast iron pan, normally do it in pizza oven or the bbq, but given how it was fucking it down with rain last night, figured it was drier this way
Compulsory celebrations tub used for anything other than celebrations for good measure
Compulsory celebrations tub used for anything other than celebrations for good measure
By JesalR Go To PostLooks so good 🙏
MAde Dal Makhani, naan, poha, and a few other bits for diwali yesterday