The food and drink forum blog thread.

[RAGER]

[RAGER]

Horrible pics.

GODDAMMIT

[Muffin Man]

try not to swear. Very xxx 90s diner. 11o% Bank ^

[Lumpy]

Those are good pics. You're a chef, not a food stylist.

[mortlock]

Looks guuud!!!!

[sleestak]

What kind of cheese is that Chopsticks?

[Jor el]

   

   Yo ^CHOPSTIX

[Lumpy]

It's American cheese with his Comeback sauce (mayo type). That drippy stuff isn't cheese (TWSS).

[RAGER]

Tillamook sharp cheddar. The sauce is a homemade dij dij dij dijonaise aise aise.

[Muffin Man]

Tillamook. The Fred Meyer of cheese.

[RAGER]

For everyday Tillamook is pretty good.  I don't like that Bandon stuff.

I've had a 40 year aged Tillamook sharp cheddar.

[Muffin Man]

40 year holy smokes! Amazing. That's back when they had good cheese, my memory could be totally askew but that's what I remember (30 years actually). I've never heard of/ seen the Bandon stuff. My cheese game is really weak, though, admittedly.

[RAGER]

Made some oven ribs yesterday. Several hours at about 235. Homemade rub.



Progressing


Nice bark


Very tender

[Lumpy]

That's how I do ribs (apartment dweller in the big city). 250 degrees for like 4 hours. I wrap them in foil, then open up the foil at the end. I usually use commercial sauce mixed with sambal olek because IDGAF.

Same with turkey legs, i like them over-cooked. Wrapped in foil, baked for 3 or 4 hours.

[mortlock]

For some stupid reason i like pork chops overcooked.

[RAGER]

This is Texas style?  I guess. Dry rub no sauce. This is definitely NOT Thai style.

[Muffin Man]

I can never seem to cook pork cutlets correctly. Chef's, what's the trick? Should I bread them or something? I'd like to bun them for a sandwich when done. /thx

[RAGER]

Do you pound them flat first? Cuz I think that's the type you're looking for. Like schnitzel.

[Muffin Man]

Yes, I would absolutely prefer that, 100% everyday. But I have 1/2" thick cuts and no way to pound. Think pork steak.

[Muffin Man]

I have lime juice, butter, soy. It that a good saute for prok chop?

[mortlock]

im thinking you can pound out a half inch. use a nail hammer if you have to.

[RAGER]

1/2" chop us high heat like scorching 2 min max each side if that. I'd brine it first though.

[mortlock]

high heat and hit it fast and hard. get in and get out.

[RAGER]

Don't be Gump.

[mortlock]

So i made a regular cheeseburg (non smashburg) last night and it sucked compared to the smashburg. Dont get me wrong it was good and i ate it but no comparison to the smashburg. From here on out its smashburgs only for me.