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Post by 3post1jack1 on Dec 22, 2020 10:38:40 GMT -5
i also afraid to say i messed up some pork belly pretty bad.
did a dry brine overnight of salt/pepper/sugar. the seasoning was fine, but the next day i did 450 degrees in the oven for 30 minutes, 275 degrees for an hour. i knew i'd cooked them too long when i pulled them out. the next step is to wrap them and chill them in the fridge for a couple hours or overnight, then slice and brown them in a pan before serving. which i did but eating them was like chewing on jerky.
the recipe was for one lb pieces of pork belly and i think mine were smaller than that. i have another batch i'm going to take a crack at this weekend, but adjust the cooking time, particular that first half hour at 450 degrees.
Going down the street to Cafe Minh to grab a charcoal pork banh mi, some dumplings and at the risk of phrasing, nut crusted shrimp. Unfortunately they were out of beggar purses.
about to cook in a stainless steel pan for the first time, y'all pray for me.
should be easy, doing boneless skinless chicken thighs. i got my instructions and feel confident it will go well. going to add butter and a splash of stock at the end to deglaze into a sauce, which i think is the whole point of a stainless steel pan.
this went great. we cook boneless skinless chicken thighs a lot and these were some of the best.
1. heat pan over medium heat until water droplets dance on it. 2. dry thighs with paper towels, season chicken thighs with salt/pepper/garlic powder/onion powder. 3. cover bottom of pan with oil. once oil starts shimmering (will happen quickly) it's ready. 4. add chicken thighs smooth side down. do not move for five minutes. 5. flip the thighs. cook another six minutes or until internal temp of 165-170 is reached
enjoy crispy delicious juicy chicken thighs.
i did deglaze the pan with some stock but really didn't need any sauce because the thighs were so juicy.
A good tip for SS is let it heat up before adding the oil. Shrinks the pores in the steel and makes is more stick-free and makes clean up easier.
Making some bourbon balls. Soaked a bunch of walnuts/pecans/peanuts in a half cup of bourbon til the liquid was gone. Butter, confectioners sugar, and nuts. Make some balls and toss em in freezer, then dipped in in some chocolate in the make shift double boiler on the stove.
I'm grilling on Christmas for the first time so that's neat
That’s our plan too but it’s probably going to be windy. I just roasted off a few ears of corn and 3 poblanos to improve on the OG corn and shrimp soup recipe. Got all the veggies washed. We will probably make the soup tonight and perhaps the stuffing for the bell peppers. That way we can concentrate on what’s important tomorrow, sports. /Linus soliloquy
Post by Cookin' Mama on Dec 24, 2020 22:28:12 GMT -5
I’d read other places that the longer it sits the better it tastes to I wanted to give it at least a month. I also meant to open it before now but just didn’t so that’s why I let it go for almost two months.
Post by piggy pablo on Dec 24, 2020 22:31:20 GMT -5
The only time I've ever had eggnog was on Thanksgiving, actually. Not something my family does. My friend had some/had made some and we put some Woodford Reserve in it. It was definitely tasty.
Post by T3ddy F1a1r on Dec 25, 2020 0:18:20 GMT -5
I have come into a bag of cinnamon raisin bagels. Any suggestions for sandwiches that complement the sweetness? Not really a butter on toast and nothing else kinda guy
