I want to grill today. But I thought I had no meat. Then I remembered I have a pork tenderloin I bought to make bacon with that I haven't baconified yet. I shall marinate and grill that, it will be delicious.
I want to grill today. But I thought I had no meat. Then I remembered I have a pork tenderloin I bought to make bacon with that I haven't baconified yet. I shall marinate and grill that, it will be delicious.
This morning, I started curing a pork tenderloin to make Canadian bacon. Salt, maple syrup, prague powder #1. Chances of success: excellent.
Next major project: obtain small cabinet, humidstat, humidifier, and some kind of thermal regulation device. Objective: salami/prosciutto drying cabinet.
I'm learning to weld so that I can build a smoker this summer. Good times.
I'm learning to weld so that I can build a smoker this summer. Good times.
You, sir, have stepped up your game.
Yeah. I got tired of shit-talking, and I'm going to start looking for a small MIG unit while I'm home next week.
I'm learning to weld so that I can build a smoker this summer. Good times.
As badass as learning to weld is, you know you can buy smokers, right?
1) I may also build a kit car in the near future, or restore a bike. Welding is needed. 2) If I'm welding, I'm building a smoker big enough to smoke a few ham legs. Nothing less than $600 on the market will do that.
As badass as learning to weld is, you know you can buy smokers, right?
I offered, but he can't afford my time if he wants me to both smoke AND weld at the same time.
Also, when you go to the UK, you should pick up one of These barbecues. The english - well, students, anyway - are used to those shitty coals-in-an-oven-tray things which are banned in some parks and other nice places to barbecue. Having an actual barbecue = You are a god among (english)Men. The one I had lasted for two years and easily over a hundred barbecues - used to go to student's places and handle all their barbecuing for them, in exchange for a bottle of rum. And yes, this happened all year round. M'fuckin' snow barbecues.
The one I had lasted for two years and easily over a hundred barbecues - used to go to student's places and handle all their barbecuing for them, in exchange for a bottle of rum.
Being from the Midwest, I have been grilling fine meats since I could stand tall enough to see the burgers.
Being from the Midwest, I have been grilling fine meats since I could stand tall enough to see the burgers.
I am all over that.
In action for size comparison
Grill top is about 342 square inches. It's not exactly a plough disk over an open fire, but it's pretty sizable, especially compared to those dinky little oven tray things.
Just watched a presentation by the woman who invented all these Simply Soy products, which apparently outperform petroleum-based lubes. These grill wipes are food safe. I am going to have to try these!
So Jeremy decided to make those delicious type cookies that Nathan Fillion shared on The Nerdist Podcast.
Ingredients: 1 bag of dried chow-mein noodles 1 bag of unsalted peanuts 1 bag of semi-sweet chocolate chips 1 bag of butterscotch chips
Melt butterscotch & chocolate on low heat in pot. Once melted add noodles and peanuts. Put them onto wax paper, freeze for 30 minutes. Then tasty-delicious dessert for all. Jeremy forgot to add peanuts to this, but it was still awesome.
Had a busy day today, made Chorizo Sausage, a Bailey's Caramel/Vanilla/White Chocolate Ice Cream, (SO GOOD) and Trout Chowder.
I was really happy with this one, just because the Steelhead Fillet I got still had the skin on, and I never knew how much of a bitch that was to deal with. I don't think skin would of been good in the slightest in the chowder, but it was a pain in the ass trying to get all of the meat off of it. It needed some salt, worcestershire and hot sauce, but then it was just an explosion of tastiness. Especially considering it was filled to the brim with onions, celery and potatoes. (Which were roasted in the oven beforehand) And this is definitely one of those dishes which are better the next day, so I'm smiling big time.
I was really happy with this one, just because the Steelhead Fillet I got still had the skin on, and I never knew how much of a bitch that was to deal with. I don't think skin would of been good in the slightest in the chowder, but it was a pain in the ass trying to get all of that good stuff. It's absolutely delicious though. It needed some salt, worcestershire and hot sauce, but then it was just an explosion of tastiness. Especially considering it was filled to the brim with onions, celery and potatoes. (Which were roasted in the oven beforehand)
1. The potatoes need to be roasted in advanced. They should be in the oven, and then everything else should be prepped. I know you can boil them within the soup, but I really love the texture they provide and how they absorb the cream and flavors. 2. Cooked two pieces of bacon in a dutch oven, getting a nice crust on the bottom. Take out, once they are thoroughly cooked. (And enjoy, It's done for now. ^^) 3. Sauted Onions and Celery at medium, letting them turn translucent. The onion I used was the size of a softball and 4 ribs of celery, and let them simmer with 4. Turn the heat up to Medium-High, and Deglaze with a 1/4th of a cup of white wine, being sure to scrap the bottom. 5. Add Chicken Stock, atleast 3 cups, with 2 bay leafs. Then turn the heat down to medium-low. 6. Add potatoes to the mix. By being pre-roasted and already edible, you don't have to spend extra time. 7. Take a pound of chopped/diced trout, mixed with tarragon, dill and thyme. Toss them in the pot, and bring the liquid to a nice simmer. 8. To the side, in a smaller pan, make a roux with 2 tbsps of butter and flour. Let it turn a sandy color. 9. Add worcestershire sauce and lemon juice to flavor, constantly whisking. 10. Mix in 2 cups of Half and Half. Once everything is thoroughly dissolved, you can add it into the main pot. 11. Simmer for about 20 minutes at Low. 12. Remove the bay leaves. Add Salt/Pepper and other liquids to your personal enjoyment. (Remember, I had to add some extra stuff.)
I don't have pictures, but I think I finally perfected this fkn quiche recipe.
SUPERQUICHE!
Ingredients:
4 eggs 1 cup half-and-half cream 1/8 teaspoon salt A sprinkling of pepper (white or black) 1/8 teaspoon ground nutmeg Approx 4 ounces cheese, grated or shredded Fillings of choice. Recommended: Chicken/ham, spinach, and onion 1 (9 inch) unbaked pie shell
Directions:
Preheat oven. Bake pie shell according to box instructions. (Typically at 425-450 degrees F for ten minutes. Poke holes in the bottom and sides of the crust with a fork.) In a large bowl, whisk together eggs and half-and-half. Season with salt and pepper. Place grated/shredded cheese in the pie shell. Add in filling ingredients. Pour egg mixture over filling. Liberally apply nutmeg on top. Reduce heat to 325 degrees F, and bake for 45 minutes, or until crust is golden and filling is set. Allow to set 5 to 10 minutes before serving.
Comments
Next major project: obtain small cabinet, humidstat, humidifier, and some kind of thermal regulation device. Objective: salami/prosciutto drying cabinet. You, sir, have stepped up your game.
Once you learn how to weld, you should build yourself a single-tier brewing rig.
2) If I'm welding, I'm building a smoker big enough to smoke a few ham legs. Nothing less than $600 on the market will do that.
Also, when you go to the UK, you should pick up one of These barbecues. The english - well, students, anyway - are used to those shitty coals-in-an-oven-tray things which are banned in some parks and other nice places to barbecue. Having an actual barbecue = You are a god among (english)Men. The one I had lasted for two years and easily over a hundred barbecues - used to go to student's places and handle all their barbecuing for them, in exchange for a bottle of rum. And yes, this happened all year round. M'fuckin' snow barbecues.
I am all over that.
Grill top is about 342 square inches. It's not exactly a plough disk over an open fire, but it's pretty sizable, especially compared to those dinky little oven tray things.
Just watched a presentation by the woman who invented all these Simply Soy products, which apparently outperform petroleum-based lubes. These grill wipes are food safe. I am going to have to try these!
I recommend getting the whole pork loin - not just the tenderloin. The tenderloin is tasty, but I want more substance to my Canadian bacon.
A friend of mine has a disused refrigerator in his basement. In the coming months, I plan on turning it into a salami-drying cabinet.
Ingredients:
1 bag of dried chow-mein noodles
1 bag of unsalted peanuts
1 bag of semi-sweet chocolate chips
1 bag of butterscotch chips
Melt butterscotch & chocolate on low heat in pot. Once melted add noodles and peanuts. Put them onto wax paper, freeze for 30 minutes. Then tasty-delicious dessert for all. Jeremy forgot to add peanuts to this, but it was still awesome.
I was really happy with this one, just because the Steelhead Fillet I got still had the skin on, and I never knew how much of a bitch that was to deal with. I don't think skin would of been good in the slightest in the chowder, but it was a pain in the ass trying to get all of the meat off of it. It needed some salt, worcestershire and hot sauce, but then it was just an explosion of tastiness. Especially considering it was filled to the brim with onions, celery and potatoes. (Which were roasted in the oven beforehand) And this is definitely one of those dishes which are better the next day, so I'm smiling big time.
Here's each thing, step by step.
1. The potatoes need to be roasted in advanced. They should be in the oven, and then everything else should be prepped. I know you can boil them within the soup, but I really love the texture they provide and how they absorb the cream and flavors.
2. Cooked two pieces of bacon in a dutch oven, getting a nice crust on the bottom. Take out, once they are thoroughly cooked. (And enjoy, It's done for now. ^^)
3. Sauted Onions and Celery at medium, letting them turn translucent. The onion I used was the size of a softball and 4 ribs of celery, and let them simmer with
4. Turn the heat up to Medium-High, and Deglaze with a 1/4th of a cup of white wine, being sure to scrap the bottom.
5. Add Chicken Stock, atleast 3 cups, with 2 bay leafs. Then turn the heat down to medium-low.
6. Add potatoes to the mix. By being pre-roasted and already edible, you don't have to spend extra time.
7. Take a pound of chopped/diced trout, mixed with tarragon, dill and thyme. Toss them in the pot, and bring the liquid to a nice simmer.
8. To the side, in a smaller pan, make a roux with 2 tbsps of butter and flour. Let it turn a sandy color.
9. Add worcestershire sauce and lemon juice to flavor, constantly whisking.
10. Mix in 2 cups of Half and Half. Once everything is thoroughly dissolved, you can add it into the main pot.
11. Simmer for about 20 minutes at Low.
12. Remove the bay leaves. Add Salt/Pepper and other liquids to your personal enjoyment. (Remember, I had to add some extra stuff.)
That covers just about everything. ^_^
SUPERQUICHE!
Ingredients:
4 eggs
1 cup half-and-half cream
1/8 teaspoon salt
A sprinkling of pepper (white or black)
1/8 teaspoon ground nutmeg
Approx 4 ounces cheese, grated or shredded
Fillings of choice. Recommended: Chicken/ham, spinach, and onion
1 (9 inch) unbaked pie shell
Directions:
Preheat oven. Bake pie shell according to box instructions. (Typically at 425-450 degrees F for ten minutes. Poke holes in the bottom and sides of the crust with a fork.)
In a large bowl, whisk together eggs and half-and-half. Season with salt and pepper. Place grated/shredded cheese in the pie shell. Add in filling ingredients. Pour egg mixture over filling. Liberally apply nutmeg on top.
Reduce heat to 325 degrees F, and bake for 45 minutes, or until crust is golden and filling is set. Allow to set 5 to 10 minutes before serving.
Sooogoood.