The food and drink forum blog thread.

[RAGER]

Fried bean tacos.

Wife wants this on repeat. Thanks man.

Masterpiece

[RAGER]

Oh man that pork was sooooo good so tender.



All that lovely intramuscular fat making for a nice crusty char while remaining medium.


Slice thin. Melty



There are videos that demonstrate how to find and remove this cut in a Boston butt.

[RAGER]

Mmmm tacos last night.

[mortlock]

Beautifully done rager.

[renfield]

how do you get the tortillas to come out like that, lightly fried but also charred/blistered?

[Muffin Man]

High quality tortilla? Maize? Light oil after flipping oil gone hence burn spots? Enquiring minds!

[renfield]

not sure what is on the plate at 9 o'clock, probably a pickled hot pepper
has anybody tried pickling tomatillos? they've got that sturdy structure that would lend well. get on it!

[Muffin Man]

Yep, I right clicked on pic then click again. He's good about posting big media.

What'a  you figure for the hot sauce? Wondering if Tapatilo.

[renfield]

it's his homemade fermented red serrano sauce!

[Muffin Man]

Omg, I should've known better. Of, course!

[RAGER]

Little bit of oil high temp, pickled jalapeño, salsa huichol

[mortlock]

My buddy who works at an italian food store told me the price of meat is going up next week. He hooked me up with some ny strips. I made these last night. Now that i have a cast iron skillet i can get the proper sear. High heat for 4 mins. Flip for about 2 minutes and done. Perfect. I sliced the steak into thin strips and made a steak sand with the local sourced hard rolls. Topped with roasted jalapeno and provolone.

[renfield]

[RAGER]

I need a damn steak.

[Muffin Man]

Congratulations on the cast iron pan. I could never get mine done in a 4/2 flip. Whats in the pan with those bad boys? Looks like a good 1/2 stick of butter. That might be my prob, I've always gone with oil, fork-poked into the meat but no way can I get it done in a 4/2 - more like a 4/4 flip, twice.

[mortlock]

You have to cook on a hot surface. I preheat the pan on 5 (dial goes to 6 on burner gas stove) for 3 to 4 mins. Drop a pad of butter under each steak and drop the steak right on the butter right away. Keep it on 5 and have your stop watch going. Food Science.

[RAGER]

Also rest raw steak on counter for a couple hours generously salted.

[sleestak]

Especially if you like salt!

[RAGER]

Salt is the spice of life.

[Muffin Man]

...gourmet only please. I don't know what iodized is but I don't want it. Don't want no flouride/chlorine is my cocktail mix, either. 

I've never salted a steak longer that 20 minutes, thought it'd dry it out, but now I've seen the light! NY Strips here I come.

I've got butter. I'll make a point to drop a patty.

[renfield]

I have ordered thai food to be delivered.

[RAGER]

Good luck.

[Muffin Man]

What a brave man

[Lumpy]

Butterylicious

[renfield]

It was fine.

Ribs tonight I think?