Food

[lunchstealer]

The olive oil fried egg is the best fried egg.

Jason is right. Pork fat gives you pork flavor. Olive oil egg can be anything you put your mind to.

So what should I do to the olive oil to give my eggs pork flavor?

[Ellie]

Eggs are Hella flexible.

But refuse to let me cook them properly.

[dhex]

The olive oil fried egg is the best fried egg.

Jason is right. Pork fat gives you pork flavor. Olive oil egg can be anything you put your mind to.

So what should I do to the olive oil to give my eggs pork flavor?

Rendered pork fat?

I'm not a fan of pork in general so the olive oil approach appeals most to me.

[Andrew]

I'm not a fan of pork in general

I don't know what to say to that, jadadhex.

[Eric the .5b]

I do love poached eggs.

I'm just surprised duck fat didn't come up.

[JD]

This weekend, I have cooked King Ranch casserole (really, my wife put it together, I just stuck it in the oven), dirty rice (with gizzards like Crom intended), and goetta (with pork heart like Crom intended). The goetta is still underway. I'm a little worried because it seems to have done this weird thing where it got more solid as the oats cooked, like you would expect, and then it seemed to "break" and get more watery.

[JasonL]

Duck fat is cheating.

[Warren]

All right you bitches. It's stock making day.
After my initial success with the pressure cooker, I'm going for 3+ quarts of low sodium, high grade chicken stock.
Along with half an onion, handful baby carrots, and two stalks of celery (plus a half tsp salt and dozen peppercorns) I've got the necks and wing tips cut out of two birds plus the remains of a rotisserie carcass in there.
Previously I'd simmer that shit for like 8 hours uncovered, periodically replacing water that boiled off, and wind up with something closer to broth than stock. But I didn't get the bones all the way down to crumbly. I'm hoping for better results from a mere 5 hours in the pressure cooker.

[Sandy]

All right you bitches. It's stock making day.

Don't you mean "bone broth"?


/me ducks and runs

[Warren]

All right you bitches. It's stock making day.

Don't you mean "bone broth"?


/me ducks and runs

Yeah I never heard "bone broth" till this year, and after googling I don't think there's any real difference between that and stock. So, call it what you will.
The pressure cooker wrung everything out of everything. The bones all crumble given a firm pinch. The carrots still have color, but not hint of flavor.

I think I went too low with the sodium, but that can be fixed. Two trays of cubes, two quarts, and a pint and a half. That will actually take me some time to work through. We'll have to see how it gels up, but it's not as rich as I was hoping for. May have to double up on all ingredients. Should probably start with a pint or two less water as well.

[lunchstealer]

All right you bitches. It's stock making day.

Don't you mean "bone broth"?


/me ducks and runs

Yeah I never heard "bone broth" till this year, and after googling I don't think there's any real difference between that and stock.

Yeah, mostly it was dipshit hipster/yuppies thinking they'd found the new superfood secret of the ancients bullshit, when I'm all "yeah that's been a thing for a long time, anthony bro-dain."

[pistoffnick]

I made 15 lbs of venison summer sausage.
I also made 15 lbs of currywurst*, bratwurst, hot italian, sage breakfast, and garlic + parsley sausage this weekend. I am pretty tired of grinding meat**.

*the problem with digital cookbooks is that it is that you can't write comments in the margins. The recipe I use for currywurst has about 3X too much salt .

**"That's what she said"

[Jasper]

I made 15 lbs of venison summer sausage.
I also made 15 lbs of currywurst*, bratwurst, hot italian, sage breakfast, and garlic + parsley sausage this weekend. I am pretty tired of grinding meat**.

*the problem with digital cookbooks is that it is that you can't write comments in the margins. The recipe I use for currywurst has about 3X too much salt .

**"That's what she said"

Kudos to you sir. Do you have a carefully-controlled environment for the summer sausage or are you more of a hang it up in the corner of the basement guy? I tried a small batch of soppresatta once, but it turned black and slimey and I've been hesitant of trying again.

[pistoffnick]

I bought a Hi Mountain kit. The directions say to heat it at 120 deg for an hour with no smoke, then 140 deg for another hour with smoke, then 160 for and hour with smoke, then at 180 deg until the center reaches 156 deg. Then you have to refrig for up to 4 weeks. Although it has pink salt in the seasoning mixture, I think that just protects the meat while smoking at the lower temperatures, not a true preservative.

I haven't heard back from the DNR yet as to whether my deer had Chronic Wasting Disease, so I can't eat any of it yet.

About 3 years ago I tried a different brand of summer sausage kit and it turned out awful. Hopefully this one is better.

I had garlic and parsley pork sausage for supper last night and the sage pork sausage for breakfast this morning. Very nice.

[dead_elvis]

Sooey, Soooooey! Just loaded a half of a pig in the freezer. Former colleague of my wife's retired to ranch in Oregon and he drives back down a couple times a year with great meat for a great price. The low-stress grass fed beef is really outstanding but couldn't get this time because we don't have the freezer space. Only disappointment is I'd hoped for more ribs. Now the hard part is waiting 2 days for my wife to get back in town before diving into the bacon.

[Andrew]

Solution: eat all the bacon before your wife returns and then tell her there was no bacon.

[JD]

My office has a pantry, and I was looking through the (admittedly not excellent) selection of breakfast cereals to see if any of them was much healthier than the others. I was surprised to find that Froot Loops actually has less sugar and more fiber than most of them. (OK, not less sugar than Special K, but Special K is basically a package of air.)

[Highway]

My office has a pantry, and I was looking through the (admittedly not excellent) selection of breakfast cereals to see if any of them was much healthier than the others. I was surprised to find that Froot Loops actually has less sugar and more fiber than most of them. (OK, not less sugar than Special K, but Special K is basically a package of air.)

I am pretty sure that the reason is that froot loops are relatively large and bulky. So a half cup serving is less mass than other cereals. I noticed the same thing with honeycomb.

[Andrew]

When I'm done making my bachelor chow (chicken and veggies in the crock pot), I'm left with a large amount of liquid when I'm done. It's a delicious combo of spicy, savory, and salty. What can I do with this stuff besides toss it? Anything besides boiling it down into a stock/broth?

[Jadagul]

Honestly, it basically is a stock at that point.

Use it to deglaze your pans when you sear stuff, or use it for anything savory that needs liquid in it.

Edit: or use it as the base liquid in the crock pot the next week when you cook the next batch.

[Warren]

Add it to a roux and make gravy.

[nicole]

McArdle continues her track record of wrongness



(Full disclosure I bought multiple Christmas presents based on her kitchen gift advice this year.)

[JasonL]

Depends on stove. On my only good burner I’m within spitting distance of the electric kettle time. Any other burner is way slower. So, as always with my shit ceramic top range, I have to asks what the best use of the good burner happens to be. Dedicated kettle of decent quality eliminates tea from cooking space deliberations.

[Mo]

If you have an induction range or a professional gas range, there's no chance you're beating a good electric kettle. Also, she says don't pay a lot for non-sticks and recommends ... All-Clad Induction ready. Does her car buying guide say, "Buy something reasonably priced, practical and reliable, I recommend you get the Alfa Romeo Giulia."

[JasonL]

I would have assumed a pro gas range would crush it on total BTUs.