Might have to smash the buy button .. https://northspore.com/products/lio...4IgYo6yTP6-S6wEUTatXnbNdLgiPtrYkaApRzEALw_wcB
Gonna pull this quote over to the cooking thread. Do you have a long sourdough loaf recipe that is chewy? I usually make the round boules and they are good. But, I love the longer french loaf type sourdoughs at the store bakery and would love to replicate that at home. Edit: eh. I might just need a higher protein flour.
Have any of you tried this 15-hour potato trend that's been going around on tik-tok? I decided to give it a try last night in preparation for dinner tonight, so I will try and remember to grab a few pictures and report back on my results.
So, I had less than stellar results for my first try. That being said, I think I need to use a thinner setting on my mandolin, and actually try deep frying instead of using the air fryer. But the actual taste was good on the ones that didn't get overly crisp.
Question on how long you can keep beef thawed. I live in the middle of butt fuck nowhere and a few guys ordered some wagyu beef. The guy we order from packaged it great. But since it takes 2-3 days to get to me it wasn't frozen anymore, but still cold as hell, no question it is still good. I ordered a brisket, no i dont have time to cook it this weekend, but i plan on doing it next weekend. Do i put it in the freezer for a few days or just keep it in the fridge?
Well, some of the best beef is rotten on the outside, and the bad shit is just carved off until you no longer have bad shit. It generally rots from the outside in. So, smell it. If it's funky, then well, take your chances... but that's why the French invented sauces... to cover up the shitty tainted smell of bad meat. A lot of that will depend on the size/volume of the beef I would think. As to a brisket, I probably wouldn't worry too much about refreezing it... because you're going to slow cook it anyway. it's not like something delicate where you can taste/feel the refreeze, or something like fish where even a slow/normal freezing can cause damage to the structure. Personally, I'd freeze it for a day or two, then pull it out and let it thaw in the fridge until you need it.
Do you have an internal temperature probe? You can temp the meat, and as long as it's still below 37-40 degrees F, you'll be find just keeping it in the fridge. If it's above that, I'd be wary regardless, but you could try freezing it for another day or two and then re-thaw. Since it's a brisket and you're going to to be cooking it to an internal temp of 195-205, you should be good.
I just found out yesterday that AmazonBasics has a series of cast iron pots. For STUPID cheap. Needless to say a 7 quart preseasoned Dutch oven showed up today. It was $50. That's easily 1/3 of the cost of a Lodge, my Staub was $250, and my old Le Creuset was $500. This thing rocks. My order of preference is the Staub, followed by the Amazon, then Le Creuset, then Lodge. And the Amazon was the only one with free shipping. Just thought I'd throw that out there for people who may be looking and unaware, like I was. https://www.amazon.ca/gp/product/B074DF92HW/ref=ppx_yo_dt_b_asin_image_o00_s00?ie=UTF8&psc=1
Made cacio e pepe last night and it was good, but not great. I think my ratios were off. I used that curly haired French guy that Nett posted some time back but he never says what quantity's to use. So I had to sorta guess on the amounts. It was more gluey than saucy so I don't know if I needed more cheese or did I not use enough? Not enough water? I still have a shit ton of cheese left so I might give it another go.
I know we've got more than a few southerners/cajuns around here, so I'm looking for your go-to jambalaya recipe. Preferably WITHOUT okra, but I'll take what I can get. It's gonna be a chilly fall weekend here and I feel like making something other than chili for the 42nd time.
One of my favorite jambalaya I've had was at Red Fish Grill in New Orleans. Their recipe is available here: https://www.redfishgrill.com/recipes/creole-jambalaya/ I've also made their Gumbo, substituting andouille sausage for the gator. https://www.redfishgrill.com/recipes/alligator-sausage-seafood-gumbo/
I made some chili with garden goodies. Used up several small green bells, a monster yellow bell pepper, two small spicy paprika peppers, and about 7 beefsteak tomatoes that I fire roasted. Chili also contains half a head of celery, an onion, pinto beans, and leftover black beans and ground beef that was seasoned for burritos. It needs to cook on low for awhile to enjoy tonight but I can already tell that this is gonna be a good one.
I've made turkey pot pie from Thanksgiving leftovers the last few years. It's becoming a tradition. My family always makes turkey gumbo from the carcass but hubs isn't an okra fan. So this might be our thing. I've got the stock simmering. Once it is done I will puree the bones, skin etc into a bone meal for the dogs, adding pumpkin, peas, and a few other things to make a healthy soft food that is added to a small portion of their regular dry food kibble.
Same here, for maybe the last 5 or 6 years, and my wife and daughter love it. We call it Thanksgiving pie, and I throw in a bit of everything left over- turkey, stuffing, mashed potatoes, gravy, green beans, squash, cranberry sauce etc. I put it in the freezer and we’ll have in February or March, when we have had it with winter and need something special.
I haven't tried it with cranberry sauce but a lot of other leftovers go into mine. I think I have enough turkey to make and freeze another though. I got the smallest bird I could find, about 11lbs, and there's just so much.
Made some horchata just for fun. 3c white rice and 5 big cinnamon sticks pulsed with 8c water, left to soak overnight in the fridge in the blender. Stirred it a few times when I was nearby. Woke up and blended it well then strained it. Added a can of sweetened condensed milk and topped it off a bit with whole milk. It's a bit sweeter than I would have preferred but I bet it would be just fine over ice. Its kind of like a cinnamon eggnog, maybe slightly less thick.