No.2228
>>2224kang size balls u got there
>clean cast iron, nasty stovetopare you me?
No.2308
>>2304Vary nice budy looks tasty
No.2330
>>2328cookout in the rain is gud times, even thirst trapped the footfags
keep forgettin to take pics of shit. smoker season finally though
No.2379
>>2339i wanna try ur cookin bud
No.2382
>>2379/h/ tism meet up when?
No.2387
>>2382would be cool ngl
i can already imagine everyone sitting silently and awkwardly for several hours– the silence occasionally broken by the sound of clanking silverware and the gentle gurgle of food cooking in the background
after eating, everyone would mumble some goodbyes while avoiding eye contact before raucously posting ITT about the /h/ meetup >we just had
No.2395
>>2387put too much mustard powder on the ribs. it tasted ok, made for a bad ascetic
visual look steaks came out medium rare
No.2396
>>2395bit too rare for me but looks gud
No.2397
>>2395now that's grillin. what'd you put on them ribs?
No.2399
>>2397Mustard powder, slap ya mama white pepper seasoning and a rib rub I’ve got
No.2449
keep forgetting pics did smoked beer butt chicken for first time, total game changer
doin mushroom ravioli from scratch 70% chance i forget pics
>>2412>>2399>dem poppersmakin me HONGRY. cumin rules on ribs. far as store bought famous daves is prob my favorite, slap some 'devil spit' on it. my homemade doesnt touch it
No.2468
>>2467all cookbros allowed. how'd you cook the chops?
aside from burgers cast iron>girll imo especially once you get searing down. gotta try steak in it, grilled steak's nasty to me now
-dry age in fridge
-bring it room temp, salt and pepp (both coarse grind) the
fuck out of it
-seriously dont skimp espec on pepp
-fan on, get pan uncomfortably hot
-tong steak in, press flat against pan (ensures thorough crust)
-time depends on your stove but i do two mins ea side, then 1 min ea side on a gaswitchz for med rare
-for ref when steak releases on it's own from pan it should come out rare after resting, +~30 seconds ea side should bump up one rarity grade if you got it hot enough
since its a newer pan i'd prob slide a baby fat trimming around first to oil up
No.2470
>>2467cast iron is the goat budy especially when youve got it seasoned
i only ever clean crusty stuck on shit off of it with coarse salt + chainmail scrubber, otherwise i'll just wipe out excess oil/fat with a paper towel, add a tiny bit of avocado oil and smear it around until its evenly coated and then leave it on the eye on low heat for a minute or two to bake in the flavors
always looks nice and shiny afterwards too
No.2489
>>2485thang lookin fine, that dill and yumion is great touch
prob sacrilege but i take off the bone to get it flat for searing, can never get em to cook right
No.2496
>>2494happy belated 4th of july budy
>>2494whta little feller over there?
No.2498
>>2497>do you remove the charred stuff before eatingno? not him but are you supposed to do that? i always just eat it all it has a nice flavor to it if the cook didnt fuck it up
No.2500
>>2497that's the bark, best part of smokin. gotta try it
not 4th bro
No.2503
>>2496>little fellerCast iron winged piggu
>>2497>handles They are made from elk antlers
>charred stuffThat’s the bark, it’s where the majority of the flavor is. You don’t ever remove that
t. 4thbro
No.2619
>>2618beauty thicc boys, i want that filling recipe
No.2620
>>2619I didn’t measure anything, I’m basing this loosely on what’s left in the packages of cheese I got.
>10-12 oz ricotta >half a thing the bundle they sell at the store idk what it’s called of Italian parsley, chopped fine>3 or so oz of grated mozzarella and parmesan tbh it needed more maybe like 4-5 oz each>salt>fresh cracked black pepper>a drizzle of olive oil<mix thoroughly in a bowl<portion it out on your dough as seen in pixI used a small brush to wet the edges around my piles, then put another sheet of dough over the top and firmly pressed all around the edges, then cut them to size with a knife. The process to make the dough
noodles is pretty simple too. It was my grandmothers recipe, here it is:
>3 eggs>1 tsp salt>3 tsp water>2-3 cups of flour<mix eggs with a fork until foamy, or consistent <add water and salt, mix well<start slowly adding 1/2 cup at a time flour until you can’t use the fork to mix<continue to mix flour and kneed dough until smooth, and it should be slightly sticky<ball up and cover with the mixing bowl for 15-30 minutes<separate dough into two pieces<roll out flat using as little flour as possible tbh mine just came out right some how and I didn’t use any extra flour, you see how it turned out. Beginners luck I guess <you think that’s thin enough? If I can’t read the paper through it, it’s not thin enough kidOnce it’s that thin, roll it in parchment paper or something similar and store in the fridge, roll out the other piece and start making your what ever. If you over flour it you’ll fuck up the dough, same with if you leave it out too long. It shouldn’t take more than 5 minutes in an already boiling pot to cook what ever you’re making. It took right around two hours from start to finish, with one cig break at the end while the ravioli were in the water. It’s not very intensive, clearly you can see it’s pretty simple. I would say expect to be constantly doing something the whole time though. I started my sauce while the dough was covered too, that played a part in the two hours of straight cooking though. In the end I’d do it again, I’ll only get better at it, I could hardly finish 5 of them.
No.2623
>>2620sweet thanks. your dough recipe is diff than mine but they look better in the pics, i'll try your grans for next raviolios or
noodle night
done mushroom ravioli a few times and its great. can throw all kinds of shit in em. if u ever try mushies i lik to add a bit of blitzed walnuts, texture and taste goes raly well
No.2635
going to try making homemade 'tabasco' once these pepps ripen if anyone has tips?
have pics when i dooz it up
No.2636
>>2635>any tips?I’ve made habanero “sauce” **more like a spread it was in the old thread that got wiped” my only advice would be to make small batches until you get the flavor you want right. Easy with that vinegar too, a little goes a long way. Also a good blender is your friend in that scenario.
No.2640
>>2636gud idea. i'm gonna ferment, so prob do a big batch of base and fuss with it from there
prob try diff vinegars & got a bunch of dried thai dragon from the neighbors last year needs usin too
No.2744
>>2640Any luck yet budy?
I made manicotti from scratch last night.
>pix related No.2747
>>2746damn that looks gud. your coon get a bite?
>tabascothx for remind, i forgot. abso fucked the dog on it but still tastes awesome. threw in some red shishitos to even it out
not going to get another batch of peepers this season but got two more garden beds so next year i'll nail it down
No.2748
didnt take pics but dope fall soup:
1 yellow onion
3 cloves garlic
1# ground sausage
1# big link sausage sliced
5 cups chicken broth
5-6 taters cubed
couple stalks kale chopped
1-2 cups heavy cream (to taste)
smoked paprika, salt, pepper
brown sausaga garlic onion, drain, add everything but cream. crockpot for however, add cream near end
No.2753
cheftgpt looks cool
https://www.chefgpt.xyz/got a lineageos'd piece of shit chinese phone so cant into jewgle play or install the
xapk off apkpure to test the free version but maybe someone will dig it
No.2769
left it out overnight and now its stale :(
No.2770
>>2769look on the bright side now you have a flavored rock to kill a bird with, maybe even
two birds
No.2771
>>2770lel that made me laff
threw it in clam chowdah its rally gud, milk bread gets 10/10 booms
No.2785
>>2784Looks good, but
>2.5 hoursI'd turn the temp down to about 300 if you're cooking that long, maybe 275 and bump the time up to 3-3.5 hours. Slow anyways, so lower heat will make it juicier/more tender.