Discussion in 'Gold Mine' started by robopirateninja, Jan 26, 2009.
best fucking thing i've ever seen in my life
Saw this on the food network channel today:
Fried Butter Balls
Been a while, but I had an experiment last night that turned out well!
Faux Carrot Kimchi
Kimchi's origins are in some asian country I don't feel like looking up right now. It is similar to sauerkraut, and is usually made out of cabbage, with optional other vegetables. They fill the cabbage with spices, pepper and fish sauce and then bury it in giant clay pots underground for months. I lack the facilities and motivation to go through all of that, so I'm making fake kimchi out of carrots.
1 Tsp Fish Sauce
2 Tsp Red Pepper flakes
1/4 Tsp 5 spice
1/2 Cup Rice Wine Vinegar
4 Tsp Sugar
1 Tsp Salt
Shred the carrots and mix all this shit together. Let it sit in the fridge for at least one day. It should be sour and spicy, use it as a condiment on stuff, or just eat it.
This sounds pretty good, and I even have a slow cooker.
But is the tomato paste/ketchup really required? Wouldn't the pig juice make for a pretty good gravy without it?
The tomato stuff is for flavor and also because the gelatin in the extra juice makes it thicken into jello when its at room temp but when its warm its pretty thin and won't coat the meat; If you're having a sandwich it just soaks in the bread and if your having a burrito it all drips out.
Well, I wouldn't just use the drippings without doing anything to them. I'm talking about making gravy out of the drippings. I'm just not thrilled about making it a tomato based sauce. The only tomato based sauce I'd enjoy with pork would have to be a bbq style sauce, and I prefer to carmelize it over heat somewhat.
I like flour as a thickener, but corn starch works too. Pork gravy from this should be pretty good.
BBQ sauce is exactly what it is, I usually add tomato, vinegar, loads of paprika and some cumin and let it just simmer for as many hours as I'm awake/not in a food coma.
That juice is exactly what you want to make gravy with though, it's basically pork stock, although if you used s sugar rub it will be pretty sweet. Make a blonde roux and stir in the pig juice and you'll have a pretty awesome gravy.
So I found out that I can upload pictures from my phone to my computer with relative ease, I'm going to try and start posting a lot more recipies with pics.
Carrot soup. (Different than the other carrot soup)
Start sweating the onions with a little oil while you chop the carrots. Salt botht he onions and the carrots to help draw moisture out.
Once you have cooked out most of the water and the carrots are soft add in the red curry paste and fry it for a few seconds.
Add in the chicken stock and most of the can of coconut milk and blend with an immersion blender. If you do this in a regular blender do not fill it to the top and MAKE SURE the lid is on.
drizzle some of the remaining coconut milk on top in a gay swirly thing. This would also be good with some chopped cilantro on top but I did not have any.
Holy expanded, crappy resolution batman. Those pictures would actually look pretty good if you shrunk them down by a lot.
Also those carrots look like they have a mangled vagina coming out of the middle of em!
This is the first, and only time, I will ever admit to agreeing with Stope.
oh god how did that happen i am not good with computers
the parts of the moon that i could identify here looked really tasty
Hello again internet.
~1 lb ground beef
~.5 lb sausage
1 bell pepper
1 carrot (did not make it into this one)
some hot peppers
dry stale bread ground into crumbs
chop all of the vegetables into tiny pieces. You can even toss them into a food processor, but make sure they are still kind of chunky, you don't want goo. saute on low heat until most of he moisture is out. Salt the vegetables liberally, it draws out the moisture.
Take the vegetables off of the heat. Mix together your beef and sausage. Mix in vegetables. Add bread crumbs. I used some leftover garlic bread for bonus flavor.
shape into a loaf at bake at 350 until internal temp is 130F. At 130, glaze with a mixture of equal parts brown sugar, balsamic vinegar and ketchup and return to the oven for 5 minutes. Repeat this and bake for 5 more minutes. Remove from the oven and let sit for 5-10 minutes before slicing.
celery (I like lots)
This is the bread I used. It is some fancy shit with sundried tomatoes, carrots and chives in it. I got it for free because it was two days old and I run really fast when I'm hungry.
cut it into small cubes
This is some pre-seasoned sage sausage. Break it apart and cook it on low so that all its delicious fat renders out.
Chop the onion and carrot and add to the sausage once you have a good layer of oil in the bottom of the pan.
add your bread cubes and the chopped celery to the pan. Add chicken stock as necessary. The bread should be pretty damp but there should not be liquid pooled at the bottom.
Bake at 350. I don't like cooking stuffing inside a bird so I use a pan. If you put stuffing into a raw bird you MUST cook it until the stuffing is 160 degrees in the center.
Turkey Money Shot. Roasted it with thyme compound butter underneath the skin.
(You will notice that this bird was roasted with stuffing inside of it. My roommate bought the turkey and insisted on stuffing it with stovetop stuffing.)
I like to do my ribs (and honestly nearly any pork) on lower heat for a long time, preferably with smoke (for both me and the meat.) For these ribs I did a dry rub then cooked them in a standard weber over some hickory charcoal.
The rub: I didn't really measure any of these things, but they are listed descending by greatest amount
Completely cover your ribs with this 20-40 minutes before cooking, and let them sit out on the counter. You don't want to put cold meat onto a smoky grill or the smoke will condense onto the outside of the meat in an unpleasant fashion.
Now, your grill. If you own a smoker, chances are you don't need to be told how to use it, and it is by far the best option.
If you have a charcoal grill, try and find some real wood charcoal, not briquettes. Light them in a chimney, lighter fluid is for people who fail.
If you cannot find real wood charcoal, if you have a gas grill or if you just want to go nuts, pick up some smoking chips. Soak them in water (or the alcoholic beverage of your choice) for one hour, then wrap in tinfoil (I use a pie tin with tinfoil on top) and poke a few holes in the top. A few is definitely less than 10. Throw this whole package directly onto the coals or gas jets for the last hour of cooking. If your gas grill has one of those trays for smoking chips toss them in there and skip the foil packet.
Now, you want the ribs to cook on indirect heat, because you're going to leave them out there for a few hours. If you're using coals, heap them up on one side and put your meat opposite them. If you are using a gas grill only light half of your burners and put the meat on the other side.
LEAVE THEM THE FUCK ALONE FOR A WHILE. If your bbq is going at the correct temperature opening it will make your delicious ribs take longer by letting out all of your heat an delicious smoke. Tough it out, and only check on them once every 30 minutes TOPS once you have the heat at about 200-220.
Ribs money shot:
A plate with some vegetables and shit:
Do you have anything for vegetarians don't want to hear these madda fawks cry'in.
No I don't, vegetarians are required to forage if they expect to eat at my house
You're all gay. Next there will be a thread about quilting patterns or maybe knitting circles.
Fact: Men who cook get more woman.
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