Mon Dec 04, 2017 12:02 pm
Mon Dec 04, 2017 10:17 pm
WanderingWalrus wrote:No pictures, I'm afraid, but yesterday we hosted 15 people. I turned 2 pork shoulders in to chorizo-spiced pulled pork by cutting into chunks, applying rub and resting, then browning and braising in dos equis. I also did some chicken thighs sous-vide, and seared them in chicken fat. These were the protein choices for the tacos/burritos.
Wed Dec 06, 2017 12:42 pm
Thu Dec 14, 2017 6:47 pm
Thu Dec 14, 2017 8:28 pm
Sat Dec 23, 2017 10:20 pm
Sat Dec 23, 2017 10:49 pm
Sun Dec 24, 2017 1:28 am
Sun Dec 24, 2017 1:36 am
Captain90s wrote:Tonight I.... burnt frozen french fries...... I hang my head in shame....
Here I am, a certified culinarian, and I just rendered an already inedible preprocessed food more inedible......
In truth, I got distracted moving stuff into the garage and forgot entirely that I'd put a tray of fries in for the kiddos.
Sun Dec 24, 2017 4:38 am
Captain90s wrote:Tonight I.... burnt frozen french fries...... I hang my head in shame....
Here I am, a certified culinarian, and I just rendered an already inedible preprocessed food more inedible......
In truth, I got distracted moving stuff into the garage and forgot entirely that I'd put a tray of fries in for the kiddos.
Sun Dec 24, 2017 6:14 am
MadPick wrote:Today I made my semi-weekly batch of Greek yogurt, normally my breakfasts, and promptly used almost all of it for chicken chipotle.
I regularly get "pollo chipotle" at Mexican restaurants, and it's damn good stuff but I've never tried making it before. Well, I have a potluck at work tomorrow so I went for it all . . . a single batch for home, and a quadruple batch for work!
Good shit. If anyone wants to try it, here's the recipe that I (mostly) followed:
Creamy Chipotle Chicken
If anyone has a similar recipe they recommend, I'd love to see it!
Sun Dec 24, 2017 8:06 am
Sun Dec 24, 2017 6:22 pm
Mon Dec 25, 2017 8:06 pm
Jagerbomber35 wrote:Got a 16+# brisket on the smoker meow.
Mon Dec 25, 2017 8:36 pm