Food

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lunchstealer
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Re: Food

Post by lunchstealer » 04 Nov 2017, 17:19

dhex wrote:
JasonL wrote:
04 Nov 2017, 09:40
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?
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Ellie
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Re: Food

Post by Ellie » 04 Nov 2017, 21:27

dhex wrote:
04 Nov 2017, 17:14
Eggs are Hella flexible.
But refuse to let me cook them properly.
I should have listened to Warren. He was right again as usual.

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dhex
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Re: Food

Post by dhex » 05 Nov 2017, 16:20

lunchstealer wrote:
04 Nov 2017, 17:19
dhex wrote:
JasonL wrote:
04 Nov 2017, 09:40
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.
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Andrew
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Re: Food

Post by Andrew » 05 Nov 2017, 19:49

dhex wrote:
05 Nov 2017, 16:20
I'm not a fan of pork in general
I don't know what to say to that, jadadhex.
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Eric the .5b
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Re: Food

Post by Eric the .5b » 05 Nov 2017, 20:07

I do love poached eggs.

I'm just surprised duck fat didn't come up.
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JD
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Re: Food

Post by JD » 05 Nov 2017, 20:24

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.

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JasonL
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Re: Food

Post by JasonL » 05 Nov 2017, 20:25

Duck fat is cheating.

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Warren
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Re: Food

Post by Warren » 10 Nov 2017, 12:16

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.
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Sandy
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Re: Food

Post by Sandy » 10 Nov 2017, 15:22

Warren wrote:
10 Nov 2017, 12:16
All right you bitches. It's stock making day.
Don't you mean "bone broth"?


/me ducks and runs
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Warren
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Re: Food

Post by Warren » 10 Nov 2017, 17:07

Sandy wrote:
10 Nov 2017, 15:22
Warren wrote:
10 Nov 2017, 12:16
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.
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lunchstealer
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Re: Food

Post by lunchstealer » 10 Nov 2017, 18:45

Warren wrote:
10 Nov 2017, 17:07
Sandy wrote:
10 Nov 2017, 15:22
Warren wrote:
10 Nov 2017, 12:16
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."
"The constitution is more of a BDSM agreement with a safe word." - Sandy

"Neoliberalism. Austerity. Booga booga!!!!" - JasonL

"Repeated headdesk is dangerous yo." - JasonL

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