cooking

[steve dave]

The thing about sodium citrate is how good it is


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[pissclams]

yup, the crap is great
I quit mixing it with cheese years ago and just dip my nachos into the ol’ S.C.

[ChiComCat]

I get sick of people cutting sodium citrate with things.  I wish I could find some that was 100% pure.

[ben ji]

I was born during the Reagan administration and yet my dad has never cooked me ham and beans? Holy crap this is amazing.

[ben ji]

Step 1: Get a spiral cut ham on sale after easter then eat ham sandwiches and ham breakfast for the next week.

Step 2: Cook some red beans in a instapot for 20 minuites then put remaining ham and beans into pot and simmer.

Alright I'm digging this.

[ben ji]

Step 3- After it has simmered for a couple hours you grab a plate and put a slice of bread on it.

Me: (uh okay?)

Step 4- Pile beans and ham on bread and soak it in juice.

Me: (Yeah, okay!)

Step 4: Put sweet relish on top of ham and beans

Me: (WTF?!??)

[ben ji]

The sweet relish sounded weird but really topped everything off. It was amazing.

[michigancat]

For the sauce:
9 gaujillo chiles, seeds removed but keep the veins (you could use New Mexico as well, or ancho or mix if you needed)
1.5 cups of water
2 cloves of garlic roughly chopped
2 whole cloves crushed
a couple good grinds of black pepper
1/4 tsp or so of dried Mexican oregano (not Greek --- I'd just skip if I only had Greek)
salt to taste (it will be more than you think)

Toast the chiles on a griddle (medium heat) --- keeping them flat as possible with a spatula.  You only need a few seconds for each one.  You don't want them to burn or else you'll get a pretty bitter sauce.

After they've been toasted put them in a small pan can cover them with water.  Bring to a simmer and then let cook for about five minutes. Remove from heat and let them sit for ten minutes or so --- they should be pretty plump and squishy.  Strain the water and then tear into smaller pieces.

In a blender, put 1/2 cup of water, the garlic and the cloves.  Blend really well. Slowly add the chiles (adding the additional cup of water a you go along).  You really want this blended well.  Pour the sauce through a fine sieve mesh into a bowl, pressing if needed.   If you have a good blender you shouldn't have to press that hard to strain it, just some good stirring will do.  The strained sauce now needs the oregano (I chowder it in the palm of my hand) and salt.  It's really important you taste the sauce for enough salt.  The salt will cut the bitterness.

The filling:
Really whatever you want. I use the following most of the time:

~ 1.25 lbs potatoes, diced
~ 1 onion finely chopped and salted (I prefer white --- avoid sweet onions)
~ 8 oz cheese cut into little cubes or shredded I guess (I like a sharp cheese here like cotija, but I've been happy with a sharp cheddar too)
~ some protein or whatever (tonight I used 1/2 cup quinoa you could also use cup of cooked ground beef or whatever)

Put the potatoes in salted water and boil them until tender (if you use quinoa you can add them during the last five-ten minutes or so of cooking).  Drain and the mix with onions and cheese (mix in meat if using). Add about 1/8 cup of the sauce and mix.  Taste for salt. 

Assembly:

Make or heat your tortillas (how many depends on how big they are -- normal size corn tortillas you can get about 10-12).

Over lowish heat, heat about 1 tbs of corn oil in a pan large enough to fit whatever tortillas you are using (I like corn, but flour is fine too just don't get those huge burrito size ones). Add the sauce and stir in the oil until its cooked and the oil is incorporated (about ten minutes or so).  With a spatula underneath it, dip a tortilla in the cooked sauce.  Let it get covered in sauce (about 5 seconds at most) and pull out onto a flat work surface (I use a cutting board). Fill with some of the filling, roll up and put on a big plate you keep warm in the oven.  Work fast and repeat with the other tortillas.

For the sauce:
9 gaujillo chiles, seeds removed but keep the veins (you could use New Mexico as well, or ancho or mix if you needed)
1.5 cups of water
2 cloves of garlic roughly chopped
2 whole cloves crushed
a couple good grinds of black pepper
1/4 tsp or so of dried Mexican oregano (not Greek --- I'd just skip if I only had Greek)
salt to taste (it will be more than you think)

Toast the chiles on a griddle (medium heat) --- keeping them flat as possible with a spatula.  You only need a few seconds for each one.  You don't want them to burn or else you'll get a pretty bitter sauce.

After they've been toasted put them in a small pan can cover them with water.  Bring to a simmer and then let cook for about five minutes. Remove from heat and let them sit for ten minutes or so --- they should be pretty plump and squishy.  Strain the water and then tear into smaller pieces.

In a blender, put 1/2 cup of water, the garlic and the cloves.  Blend really well. Slowly add the chiles (adding the additional cup of water a you go along).  You really want this blended well.  Pour the sauce through a fine sieve mesh into a bowl, pressing if needed.   If you have a good blender you shouldn't have to press that hard to strain it, just some good stirring will do.  The strained sauce now needs the oregano (I chowder it in the palm of my hand) and salt.  It's really important you taste the sauce for enough salt.  The salt will cut the bitterness.

The filling:
Really whatever you want. I use the following most of the time:

~ 1.25 lbs potatoes, diced
~ 1 onion finely chopped and salted (I prefer white --- avoid sweet onions)
~ 8 oz cheese cut into little cubes or shredded I guess (I like a sharp cheese here like cotija, but I've been happy with a sharp cheddar too)
~ some protein or whatever (tonight I used 1/2 cup quinoa you could also use cup of cooked ground beef or whatever)

Put the potatoes in salted water and boil them until tender (if you use quinoa you can add them during the last five-ten minutes or so of cooking).  Drain and the mix with onions and cheese (mix in meat if using). Add about 1/8 cup of the sauce and mix.  Taste for salt. 

Assembly:

Make or heat your tortillas (how many depends on how big they are -- normal size corn tortillas you can get about 10-12).

Over lowish heat, heat about 1 tbs of corn oil in a pan large enough to fit whatever tortillas you are using (I like corn, but flour is fine too just don't get those huge burrito size ones). Add the sauce and stir in the oil until its cooked and the oil is incorporated (about ten minutes or so).  With a spatula underneath it, dip a tortilla in the cooked sauce.  Let it get covered in sauce (about 5 seconds at most) and pull out onto a flat work surface (I use a cutting board). Fill with some of the filling, roll up and put on a big plate you keep warm in the oven.  Work fast and repeat with the other tortillas.

I'm going to try this. I bought too many gaujillo chiles for pozole so this could work great.

[steve dave]

Bitch we’re caramelizing onions here




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[Spracne]

Bitch we’re caramelizing onions here




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Cool. I'll check back in like 7 hours to see how they're turning out.

[steve dave]

You can’t tell from the pic but there is an obscene amount of butter in there


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[steve dave]

Bitch we’re caramelizing onions here




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Cool. I'll check back in like 7 hours to see how they're turning out.

These sweet little ladies have a hot date with some burgers and pork tubes tonight so this is a 2 hour operation.


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[steve dave]

Bad news, too many booze drinks were had and too many onions were eaten and I forgot to get more pics of them but they were about 7/10. Agree with spracs that at least 3 hours were needed for 10/10.


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[Cire]

You need to cover them


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[ben ji]

I'd never eaten mustard greens until a couple of years ago when I started to get into gardening but now I love them.

I planted some in my garden before I bounced out to the cat ranch 2 months ago and they survived.

Sauteed some tonight to go with a steak and OMG, love it.

Recipe(1 serving): grab like 5 huge leaves off the plant and cut the rib out and then slice them about 1-2 inches thick.

Heat up the bacon grease left over in your pan from your morning breakfast.

Mince a clove of garlic, cook garlic for 1 min then add mustard greens and stir it around. Reduce heat to low and throw some salt n pepper in there, cover and cook for like 2 min.

[AST]

It is a little late but can I post my posole?  And if so, roja or verde?

[DaBigTrain]

You can post whatever tf you want because I want to see it

[AST]

You can post whatever tf you want because I want to see it

crap, this may take awhile..

[cDubya]

You can post whatever tf you want because I want to see it

crap, this may take awhile..

Throw up a NSFW tag if you don't mind. Lolz

[AST]

Tomatillos, serranos, and poblanos smoked, skinned, and then emulsified.


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[AST]

Spatch & smoke a yarbird.  Sauté onions and garlic, add in cumin, oregano, s&p.


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[AST]

Add broth to onions, mix in emulsified verde.  Put golden hominy on smoker.  Pull some broth out of pot and add buttloads of cilantro, emulsify.  Stir in with broth.  Add pulled chicken and smoked hominy.


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[AST]

Dis what I end up with, my posole verde.  Usually serve with sliced red onion garnish & lime.  Sometimes I feel cute and add avocado.


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[pissclams]

that looks very flavorful

[AST]

that looks very flavorful

I always err on the side of bold.  It is an absolute mouth-bomb.