The food and drink forum blog thread.

[RAGER]

Crock pot works too.

[RAGER]

Made some pickled Hungarian wax peppers.

Had some other stuff I was gonna do but I partied too hard Yesterday.

[Muffin Man]

Awesome. I've got to get serious about my picking game, mainly quick pickling, I think.



Blue Plate Special



Hard boiled cold water trick, 10 minutes. Jacobsen smoked salt.

[RAGER]

Fuck That salt company.  He's a shitty person.

I will buy his products no more.

[RAGER]

Those are good looking eggs btw.

[mortlock]

a little plain but if thats what youre going for i guess it works.

[Muffin Man]

R, oops, really? I'm almost out, lasted about 4 years. I shall look for another brand.

M, plain looking, but velvet. That little green dot* made them pop. *habanero

[Lumpy]

My local deli has boiled peanuts, comes in a can, BBQ flavor. I did not buy. Small brand, looks like it got closed out from a 99 cent store before the deli got it.

[RAGER]

Shoulda bought em.

[Muffin Man]

appetizer

[RAGER]

BBQ pork and hot mustard. Yeah baby! 

[Muffin Man]

I bought a pound of dry mustard, Frontier I believe. I was surprised how easy it is to make that. After trying too many mediocre store brand jars I could never get the restaurant impact...I got it now. Mix powder and water - BOOM!

[Muffin Man]

Man, these Hatch are so dank , have filled the house up with, it's actually oppressive its so strong. I've got 2 fans on full trying to air out. No wonder they do these outside, er. 

Convection oven at 510 in the cast iron lid. What should I do with them now? Only bought 3 as a sample to see if I could char them decently. Tuna salad maybe. I'll make an omlet.

[Muffin Man]

RAGER, this came in today! Imma mash my HATCH for schnitzel. Pork is currently bathing in buttermilk.

[Muffin Man]

https://twitter.com/thehumanxp/status/1298680500597465095

[Muffin Man]

Here's the game plan; seared tuna with Hatch tapenade. I' morty'd & pestled the Hatch. Super proprietary ingredients; whole garlic, Pink Himalayan, dash of cumin, seasame oil, peanut oil, fish sauce. This shit is real.
Back later with plating.

I doubled this

[Muffin Man]

you had to be there

Tuna with seaweed flakes adornment, Hatch tapenade, chilled guamole. Paired with Jumilla

[RAGER]

RAGER, this came in today! Imma mash my HATCH for schnitzel. Pork is currently bathing in buttermilk.

Right on. Nice use of it too.

Try pounding a hatch with a little salt a couple garlic cloves to a paste then add some fish sauce and lime juice. You've just basically made naam phrik noom.

[Muffin Man]

fuk yeah, naam phrik noom

[Muffin Man]

Man I added key lime from a bottle. Rather interesting, I must say. My little Hatch tapande experiment is freakin' ace. Totally random fusion made up on the spot (plus lime component suggestion). I should have gone to cooks school.

[RAGER]

Every few weeks I buy a pork roast from new seasons then I cut out the different cuts. Then freeze for later use.

Imagine the pic rotated lengthways.

Left: Fatty cuts for slow Thai Jin tup.
To the right: lean cutlets
Far right:  for stew and ragus. Even ground.
Bottom:  chicharrones or muu krob.

I made muu krob.

[RAGER]

Did some so low and slow ribs and some chicken yesterday. Some tater salad and beans too.

Dry rub

[Muffin Man]

Looks outstanding. Potato salad looks legit

[RAGER]

When I feel it's safe to eat in a restaurant again, this might be one of the first things.

[mortlock]

Olive salad homemade and a smashburg with mustard onions and meat hotsauce i was able to get from a local pizza place. Homemade mac salad and home fries. The meat hotsauce goes on everything.