The food and drink forum blog thread.

[Muffin Man]

Wait for it...

[RAGER]

What about mayo?

[Lumpy]

Sure, but the idea for me is healthy ingredients. You're eating a half cup of mayo. I forgot to recommend "fat free" Greek yogurt. It tastes like sour cream with hardly any calories, no fat (duh) and more protein than regular yogurt. It makes a good base for creamy salad dressings.

[RAGER]

I always have a tub of Fage in my fridge.

[sleestak]

That's because you're a fage.

[neighbor664]

Due to a misunderstanding, the instacart shopper brought me 10 Lbs of pork chops. This takes a lot of my freezer space and there are only two of us eating here for a while.
Besides just making traditional chops like I'd planned, can y'all recommend some other ways to get through these? Maybe just subbing for other pork dishes?

[renfield]

Bone in or no? You could do a hacky variation on al pastor.

[RAGER]

Pack 4 of them in a mixture of day old rice, a bunch of salt, tons of minced garlic, finely chopped cilantro stems and fresh ground WHITE pepper. Coat em well and pack into a freezer bag pushing out all the air. Put that bag in the back of the fridge for 1 week. Pull it out and rinse everything off, let dry and fry up. Salty garlic delicious. Serve with nam prik.

[mortlock]

Ill take them off your hands if its too much.

[mortlock]

Come to think of it, how the hell did you find a store that had 10 lbs of pork available. I bet someone coughed on it.

[neighbor664]

Come to think of it, how the hell did you find a store that had 10 lbs of pork available. I bet someone coughed on it.

They had many meats. I even got TP! It was flour that was not available.

[RAGER]

Fried bean tacos.

[Lumpy]

This is the worst food video I think I've ever seen... disgusting and dumb sandwiches (sandwich loafs, etc). It's kind of demented.

[renfield]

I got a rotisserie to go with my new grill, there is a chicken on it and it is dripping into a pan of root vegetables.

[RAGER]

Yes.

[mortlock]

Anyone ever use goldbelly. Im thinking of ordering some philly cheesesteaks.

[renfield]

This was super tender and delicious. Skin could have been crispier.

[RAGER]

Nice job. I almost always spatchcock a whole bird these days. Helps with crispy skin thing.

Slooooooow roasted back ribs with a few chicken gams and shallots thrown in.



This is gonna sound kooky but for dessert I had vanilla bean ice cream with a sprinkle of brown sugar and cracked black pepper.

[Lumpy]

I wanted to make a big batch of home fries or hash browns, that I can use for breakfasts. I decided that standing over a big pan of hot spattering oil, trying to prevent potatoes from sticking to the bottom (and failing) wouldn't be efficient or fun. So I roasted them in a rectangular Pyrex pan. About 10 small or medium potatoes cubed (I rinsed and dried the cubes, I usually never do that) and a medium diced onion. Salt, pepper, smoked paprika, tossed with about a half cup of olive oil (maybe too much oil, but whatever). 400 degrees for about 1.25 hours, flipped them around a couple times midway through. They look good!

In a couple months it will be too hot to run the oven all the time - might as well get my last shots in while the weather still allows it.

[RAGER]

I could teach a class on starchy things sticking to pans. There's a method. It involves temperature, dynamics, and fat.

Boil your taters first with lots f salt. Don't rinse them.  Let cool then cook them. In plenty of fat while initially moving them. Let them build a crust. Them flip em.

I get the idea of doing a big batch but taters get weird to me after refrigerated. I'd boil a bunch then cook em off as you want. Nice and fresh.

[RAGER]

I came across some pork coppa steaks. That's for dinner tonight. A rare find and a great cut. Pics later.

Edit.

Another edit. Pic


It's 2:30. They're heavily salted. This is my counter brining technique. They'll sit like this until about 6 when they'll go in a hot cast iron skillet until inner temp is 135.

Still determining sides but one will be an asparagus salad and focaccia of course.

[socket]

of course!

[Muffin Man]

Fried bean tacos.

Masterpiece

[renfield]

Roasted shallots cherry tomatoes. Next time I'll add the tomatoes halfway through.
Tossed in a head of black garlic and reduced some wine
Led to some absolutely superb pasta. Neglected to get the money shot, sorry.

[RAGER]

All delicious flavors.