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Essentially Flyertalk / Re: cooking
« on: March 15, 2020, 05:44:24 PM »
Been away a bit, but this sous vide spicy Asian pork belly was too good not to share.
Hope y'all are well!![](https://uploads.tapatalk-cdn.com/20200315/02a29f47db17b4dff205285c844c5f4a.jpg)
Hope y'all are well!
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Arkansas/WVU threads.That did give you the honor of me finding y'all lol
I bet you did you ol' s.o.bThis is a family site, sir!![]()
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I just used this term with the gf and she had no idea what I was meaning. Had to educate her. Lol.If they just take Texas and copy/paste cat stuff on it it will be the best uniform ever
6 to midnight (or noon!)
https://www.amazon.com/Pâté-Confit-Rillette-Recipes-Charcuterie/dp/0393634310/ref=mp_s_a_1_1?keywords=pate%2C+confit%2C+rillette&qid=1568119986&s=gateway&sprefix=pate%2C+confit&sr=8-1Outstanding. Added the book to my wishlist!
https://www.amazon.com/Creuset-Enameled-Cast-Iron-Terrine-Cerise/dp/B00005QFQU/ref=mp_s_a_1_6?keywords=terrine+molds&qid=1568120026&s=gateway&sprefix=terrine&sr=8-6
This is what I started with. You will need a food processor, roasting pan large enough to set you terrine mold in a water bath in the oven for cooking, and a instant read thermometer. At some point, having a meat grinder will most likely become necessary. You need freezer space to place your mixing/processing bowls into as part of the process involves keeping the meat/fat as close to freezing as possible until it gets cooked. Techniques is key to get the congealing process down.
The first part of the book cover technique and the latter part is all recipes.
It was all in good fun, bud. Keep cooking amazing stuff!No one is gonna post here after that.
Let me go on record to say that was not my desired intent.Good lord, looks/sounds amazing.
Thank you. It is fun and a little time-consuming. It gets more difficult the fattier meat you use and am looking forward to my next one with pork.
Army has a chance to beat Michigan and WVU seems pretty terrible this year.Juggernauts gotta start somewhere!
Ahhh, that makes a lot more sense then, lol. Well, enjoy the cheap, but still totally smash able, meat!Who tf DOESN'T want all those amazing cuts???
The skirts and flanks had always been ground into hamburger which I found sacrilegious, so a couple years ago i requested all of it. My niece had asked for some of the flank this year so no idea if she got some. My brothers probably don't venture into carne asada, fajitas, stir fry, etc... very often so they don't care. My sister also doesn't go that route because her kids can be picky.
Brisket, the same. And reason being, these are not beef cattle. These are dairy cows that have kinda reached the end of the line. Even when fattened up at the end, the cuts are not near as large. My brother who will do 3 or 4 briskets at a time doesn't want them because they are too small.
For me, no matter what cut I get, we're paying $2-$3 per pound. I can make a small brisket work for that price. I just have to wrap in butcher paper a little earlier than normal which tends to reduce the smokiness a bit.
Haha, I'm working on it behind the gE scenes. Haven't been able to make time for serious garden attention and the plants are reflecting that greatly.I'm tapping out of this thread for the year. Job change, lack of time, and horribly atypical weather have stunted the crap out of my growth. It's embarrassing.
Congrats to all you farmland assholes on your crops.
CW, did you not just see that mother nature just gave my corn crop the middle finger?
Do you think I'm just going to give up and not grow any food this year? Get back on your saddle and turn some lemons into lemonade.
I don’t have time for this anymore. SAD AND UNFAIR!I mean, basically. Lol.
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The real hospital action kicks off after 8pm.Nah, discharges start hot and heavy around 1400. Gotta get em out before the next shift starts.
that’s great of you, cDubYep, a vet working hard for other vets on the 4th here...