Chocolate cake with candy eyeball:
āI bet one legend that keeps recurring throughout history, in every culture, is the story of Popeye.ā - Jack Handey
A colorful salad I prepped today š„
At 11/8/22 09:27 PM, Kiwi wrote:
A colorful salad I prepped today š„
Looks bomb
Cooked chicken hearts last night. Tasted like dark chicken meat, but a little chewy texture-wise. Did them in a mirepoix, then a mixed in some flour/butter paste, then Henri Bourgeois Sancerre which might be my all time favourite wine, reduced, then added the hearts.
I'd do them again, maybe with some actual herbs, maybe some mushrooms.
At 11/8/22 10:31 PM, Prinzy2 wrote:Cooked chicken hearts last night. Tasted like dark chicken meat, but a little chewy texture-wise. Did them in a mirepoix, then a mixed in some flour/butter paste, then Henri Bourgeois Sancerre which might be my all time favourite wine, reduced, then added the hearts.
I'd do them again, maybe with some actual herbs, maybe some mushrooms.
I like a nice hard sear on my chicken hearts. Cook them about half way, then add brunoise shallots til they begin to caramelize. Deglaze, mount some butter, and you're golden.
So I was actually really excited when my parents made a trip to the city and said they were going to my favourite Italian grocery store. I wanted Guanciale, which is cured pork cheek, and Pecorino Romano, a creamy salty cheese made from sheep milk.
Then I looked at the curing ingredients on the guanciale, potassium nitrate and sodium nitrite.... FUUUUUCK..... Shit is poison IMO. I'm still going to eat it, but maybe I'll have a bunch of people over too.
Live and learn I guess.
At 11/12/22 09:41 PM, Prinzy2 wrote:So I was actually really excited when my parents made a trip to the city and said they were going to my favourite Italian grocery store. I wanted Guanciale, which is cured pork cheek, and Pecorino Romano, a creamy salty cheese made from sheep milk.
Then I looked at the curing ingredients on the guanciale, potassium nitrate and sodium nitrite.... FUUUUUCK..... Shit is poison IMO. I'm still going to eat it, but maybe I'll have a bunch of people over too.
Live and learn I guess.
I used to have a bomb-ass recipe for guanciale if you could find pork jowl. But I'm pretty sure we used the pink shit, though. Whether that's sodium or potassium nitrate / nitrite I can't remember. Either way, salt and cane sugar will cure just about anything your heart desires.
At 11/12/22 09:47 PM, OlTroutsky wrote:At 11/12/22 09:41 PM, Prinzy2 wrote:So I was actually really excited when my parents made a trip to the city and said they were going to my favourite Italian grocery store. I wanted Guanciale, which is cured pork cheek, and Pecorino Romano, a creamy salty cheese made from sheep milk.
Then I looked at the curing ingredients on the guanciale, potassium nitrate and sodium nitrite.... FUUUUUCK..... Shit is poison IMO. I'm still going to eat it, but maybe I'll have a bunch of people over too.
Live and learn I guess.
I used to have a bomb-ass recipe for guanciale if you could find pork jowl. But I'm pretty sure we used the pink shit, though. Whether that's sodium or potassium nitrate / nitrite I can't remember. Either way, salt and cane sugar will cure just about anything your heart desires.
It would be awesome to have a massive cold room where you could just hang stuff and forget about it.
The pink stuff is the nitrate/nitrite combo usually around 6%, can't get the high concentrate stuff anymore, and mainly it makes the meat keep its colour while it cooks, which is why bacon doesn't turn grey as it's frying. It also kills bacteria, but kind of a lazy, cheap way of doing it.
Next time I'll try and find an uncured cheek, or maybe just stick with the uncured pork belly and season it before cooking.
A co-worker of mine who has a hobby farm, is bringing over some back fat off a pig he recently had butchered. So now I'm looking up lardo.
Rabbit holes I tell you...
At 11/13/22 05:53 PM, Prinzy2 wrote:A co-worker of mine who has a hobby farm, is bringing over some back fat off a pig he recently had butchered. So now I'm looking up lardo.
Rabbit holes I tell you...
This thread isn't the place for fat jokes.
At 11/13/22 06:02 PM, Peepers wrote:At 11/13/22 05:53 PM, Prinzy2 wrote:A co-worker of mine who has a hobby farm, is bringing over some back fat off a pig he recently had butchered. So now I'm looking up lardo.
Rabbit holes I tell you...
This thread isn't the place for fat jokes.
The only fat joke in this thread is going to be me after eating all of this.
I was craving hella potatoes, made em with chicken and green beans, lil Italian seasoning - ketchup & bbq
Cherry tomatoes, olives, and cheese mixed together with an Italian dressing:
doughnut from a local shop that sell delicious bubble tea:
āI bet one legend that keeps recurring throughout history, in every culture, is the story of Popeye.ā - Jack Handey
Breakfast sandwiches made with eggs and sausage patties that contained a mixture of pork sausage and black beans:
Leftover beef barria:
āI bet one legend that keeps recurring throughout history, in every culture, is the story of Popeye.ā - Jack Handey
French onion dip.
You know it's French because I said "Sacre Bleau!" when I was done mixing it.
Not pictured: venison chili, made with store bought venison(I feel dirty)
At 11/20/22 05:26 PM, Peepers wrote:French onion dip.
You know it's French because I said "Sacre Bleau!" when I was done mixing it.
Didn't realize until I tasted it that I had forgotten to mix in Worcestershire sauce and chives.
Fat chicken tendy wrap I made for dinner
At 11/22/22 07:05 PM, Kiwi wrote:Fat chicken tendy wrap I made for dinner
Bruh that wrap is STUFFED did you even fold it over?
At 11/22/22 11:10 PM, OlTroutsky wrote:At 11/22/22 07:05 PM, Kiwi wrote:Fat chicken tendy wrap I made for dinner
Bruh that wrap is STUFFED did you even fold it over?
Yes and then some of it fell out hehe.
Minestrone, ripe to have some smoked turkey thrown into it.
Enjoying the leftover spinach & artichoke dip I made for an appetizer yesterday.
I could seriously eat this stuff everyday.
I think I just poisoned my friends trying to make Carbonara.
Was planning for 8 people, so had plans for 1kg of pasta, 8 yolks and 2 eggs, a whack of pecorino and guanciale. But only 2 ended up showing because of bad weather, so I cut it back to 500g of pasta and kept everything else the same, and definitely oversalted the pasta water... Ironically, it probably would have been fine if I made the 1kg of pasta, because I changed pots and made the wrong choice in size.
Whoops...
My strawberries are ripening! Still waiting on tomatoes, cabbage, lettuce, a pineapple, blueberries, peppers, and cucumbers. š
At 11/29/22 03:00 PM, Kiwi wrote:My strawberries are ripening! Still waiting on tomatoes, cabbage, lettuce, a pineapple, blueberries, peppers, and cucumbers. š
Are you in the southern hemisphere? I thought strawberries were a Spring crop.
At 11/29/22 03:03 PM, Peepers wrote:At 11/29/22 03:00 PM, Kiwi wrote:My strawberries are ripening! Still waiting on tomatoes, cabbage, lettuce, a pineapple, blueberries, peppers, and cucumbers. š
Are you in the southern hemisphere? I thought strawberries were a Spring crop.
The graphics on Greenhouse Simulator are getting pretty good ngl
At 11/29/22 03:03 PM, Peepers wrote:At 11/29/22 03:00 PM, Kiwi wrote:My strawberries are ripening! Still waiting on tomatoes, cabbage, lettuce, a pineapple, blueberries, peppers, and cucumbers. š
Are you in the southern hemisphere? I thought strawberries were a Spring crop.
Iām on the gulf coast
At 11/29/22 06:29 PM, Kiwi wrote:At 11/29/22 03:03 PM, Peepers wrote:At 11/29/22 03:00 PM, Kiwi wrote:My strawberries are ripening! Still waiting on tomatoes, cabbage, lettuce, a pineapple, blueberries, peppers, and cucumbers. š
Are you in the southern hemisphere? I thought strawberries were a Spring crop.
Iām on the gulf coast
Jelly
Making bolognese again. Did the soffritto a little different, blended it in Ninja smoothie cups and it was super super fine, also used guanciale, and rose wine. Should be delicious tomorrow with some pappardelle.
Also, my mom has a KitchenAid mixer, and I'm going to buy the pasta roller attachment so I can make some homemade pasta one of these days.
So I already have one of these in red, and Costco is selling Le Creuset again, so I ordered two. Another for me, and one for my brother. Seriously my favourite pan. I can brown stuff on it, then chuck it in the oven to slow cook without having to change pans. Plus it's purdy.
Greek meatballs(lamb & pork)
Tzatziki
Greek lemon rice
