Cooking a Good Everything Else
Thought I'd take El D's advice and create another thread for cooking discussion, as steak is wonderful, but pork, meatba
Two. My wife has said no more until tomorrow. She may need to hide them.
Came here for the hansmolman Thanksgiving treats and was not disappointed.
Those rolls would never see the light of Thanksgiving here!
I always make a bunch of this rub when I do a smoked pork shoulder because I pretty much like it on everything. I was thinking about using it for my fried turkey tomorrow, but I'm unsure about using it due to having brown sugar in it. Anyone used brown sugar in a rub for frying before?
Fyi, the answer to this question is Don't. Don't use a rub with brown sugar in it.
Uh guys
I'm here for the turkey pics
no body wants to follow Jack
Sup peepsButchered a small turkey to make a roulade from the legs, stuffed with dried fruit, leeks, spinach and lemon zest 155f/4h sous videBreasts were injected with apple juice, milk, salt and sugar per modernist cuisine, 142f/2h sous videMade some crisp out of the breast skin between two sheet pans and silpats with weight, 330f/2h in ovenGreen bean casserole, mashed potatoes
thanks for the crosspost. Would love to see some other plates, I just do this **** for fun.
no control over the yesterday sodium bomb and nobody wants to see gravy smothered baked products
are parker house rolls soft or crusty rolls
what would you usually eat them with ?
They are soft and buttery. They are great with a roast, or really anything. Used them for fried chicken sliders with Thanksgiving leftovers.
Using them for sliders is what I would do, but I doubt any of them would have made it to dinner let alone for leftovers.
Let's make chili!
Hot damn!
I'd have to clear my schedule for the next couple of days
Spoiler
which I would gladly do.
A little late, but Thanksgiving was fantastic this year. Kenji's sausage stuffing is on of my favorite parts of the year. Turkey I can usually do without, but I do enjoy carving it.
Also got inspired to make another Kenji pizza yesterday. This one came out spectacular. The giard from Taste of Chicago or whatever is really nice - but be warned - the hot is HOT.
Also - if anyone likes jerkey - I highly, HIGHLY recommend trying https://brisketchipsco.com/ . It's not your normal jerkey - it's super crispy, sweet, melts in your mouth goodness. Extremely tough to put down. Local vendor that's been blowing up over the last few years. I used to buy it from the guy direct in from the back of a truck in the Target parking lot - but they're fully in large chain grocery stores now. Great product.
Chili.
Day 1:
Day 2:
Is that chili nachos or corn tortilla street taco?
No matter I want that in my belly.
Fried up some tostadas (corn) and threw some chili on there. Homemade tostadas are the best. Avocados are from my cousins tree in San Diego. He sends me a care package this time of year every year. They're so much better than the haas we get around here.
beautiful mark
i bet frybread would be great under that as well for a different sort of navajo taco
Thanksgiving looked great Snipe!
Chili tostadas look crushable.
If you have too much, you could FedEx me some of those tostadas with my first batch of coffee beans. Don't bother including the lettuce; I'm afraid it couldn't withstand the trip 😉
a dollop or two could also help create some wicked breakfast tacos
Turns out I have the exact perfect amount, lol.
Ok took a 10 month break from pizzas, back on it!
I like an airy crust. This is the standard lehman ny style recipe, only not stretched out.
Procedure:
- defrost frozen pizza ball
- let ferment, covered, in the fridge for 1-3 days. any longer and the dough turns boozy
- preheat oven to 545
- place ball in oiled covered bowl at room temp for an hour.
- re-ball the dough, this helps with the gluten development. If you don't do this it will be hard to work with and likely won't puff up
- let rest for another hour or so
Makes for a tasty, air crust:
formed dough:
For the pepp, I 'shave' thin slices/pieces off a 1' long pep stick with a bread knife. Don't need to be perfectly round, but should be thin. Rustic
