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i'm trying to eat healthier and get in better shape so i can crush some sorority pelts. can you guys offer some quick and easy heart healthy options for the freshman cat on the go?
No one is gonna post here after that.
Good lord, looks/sounds amazing.
Quote from: cDubya on September 10, 2019, 07:41:40 AMNo one is gonna post here after that.Let me go on record to say that was not my desired intent.Quote from: cDubya on September 10, 2019, 07:41:40 AMGood 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.
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=8-1https://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=8-6This 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.
Oh man, now I want some of 8mp’s pickles to go along with my terrine.
What is that thing on top of the mason jar?
Quote from: DaBigTrain on September 10, 2019, 12:09:51 PMWhat is that thing on top of the mason jar?Airlock fermentation lid. Allows gas created during ferment to escape, but doesn't allow air in.