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About 20 or so VPS providers closed down today. My host is not in the list, but I do not want to give them too much credit.
I have backed up the site. If it goes down, you know why.

File: 1560592189214-0.jpg (748.82 KB, 1632x1224, 4:3, 01-meat-s.JPG)

File: 1560592189214-1.jpg (1.06 MB, 1632x1224, 4:3, 02-lay-s.JPG)

File: 1560592189214-2.jpg (1.02 MB, 1632x1224, 4:3, 03-fire-s.JPG)

File: 1560592189214-3.jpg (1.1 MB, 1632x1224, 4:3, 04-coals-s.JPG)

 No.45

Let's go on with the slow cooking thread.

This time I made beef jerky.
I have to put it up front that this was a test, a practice run to see how to do it. Thus I used very little meat, bout maybe 50 grams, no point ruining a whole cattle, right? Lean thigh, not sure exactly which part.

Pic #1 Sliced them thin and left it marinade a whole day in the fridge. I didn't used paprika. I considered it, but sweet wouldn't add much flavour, and left hot out too as I didn't want that to be the dominating taste. Still some black pepper I added, salt, garlic and Worcester sauce were the other ingredients.
Pic #2 Didn't pay too much attention to the firelay, just made sure to create a layer of coals all over.
Pic #3 Fire! Fire!
Pic #4 When some coals formed I started to place the meat onto the grill.

 No.46

File: 1560592288940-0.jpg (578.99 KB, 1632x1224, 4:3, 05-start-s.JPG)

File: 1560592288940-1.jpg (588.98 KB, 1632x1224, 4:3, 06-1hour-s.JPG)

File: 1560592288940-2.jpg (565.54 KB, 1632x1224, 4:3, 07-2hours-s.JPG)

File: 1560592288940-3.jpg (754.58 KB, 1632x1224, 4:3, 08-3hours-done-s.JPG)

Pic #5 Jammed toothpicks over the slices and hanged them with that.
Pic #6 After an hour of drying. The toothpicks started to brown so I had to improvise new ones from green wood. I only had platanus readily available, I wasn't sure if it's neutral or not, some woods might give weird taste to the food. But it was a-ok.
Pic #7 After two hours of drying.
Pic #8 Done. Ofc there had to be an accident. The twine I used to fix the grill onto the tripod got weakened by the flames and when I wanted to move the thing it snapped. I managed to save six slices but two burned. I ate one and started to munch on another when I remembered I should take a photo…

They turned out to be damned delicious. Maybe a little less Worcester sauce, and with a hint of red hot pepper would have been just perfect. All in all the taste was similar to fried kolbász/kielbasa/sausage with mustard (for reference in case a Hungarian reads this: like a debreceni).

Huh I just noticed misspelled the title. Oh well.

 No.47

its obvious that you are still '"Hungry''. You should add soy sauce. Jerky is all about the salt

 No.56

I've only tried the pre-made jerky from supermarkets, they're okay but a little sweet. Maybe I'll try this myself the next time it isn't raining (NEVER EVER).

 No.59

>>47
Yes I ate sandwiches after those appetizers.

>>56
Rain ain't necessarily bad. I would make some kind of a tent all above (after I made sure everything is fireproof) which keep the rain out but the smoke in. Ofc this would add more smokey flavour.
Doing the thing isn't really a hassle, if done properly, not how I did it, with more proper wood, I used many sticks and such and had to feed the fire constantly.

 No.72

test

 No.73

>>72
>test

 No.132

File: 1564000956817-0.jpg (43.07 KB, 500x375, 4:3, szalonnasütés.jpg)

File: 1564000956817-1.jpg (88.37 KB, 600x450, 4:3, szalonnasütés3.jpg)

Since it was asked here >>131 some update on the outdoor cooking.
The weather was too shite for it, first it was too hot and I didn't have any intention to fry myself at the flames, then it was rainy which doesn't really helps either. Nevertheless we managed to roast some salo with the homies, however I took no photos I don't think it's that interesting.
So what's roasting (or should be called grilling really) salo is?
Szalonna or salo as the Slavs call it and more known on the chans is a piece of salted and smoked fatback (usually fatback) which differs from bacon that it contains no or almost no meat, only fat. We call all similar meat products szalonna even with the ones with meat, I'm not sure about the Slavs.
So this piece of delight is roasted on a stick similar to marshmallows. The secondary purpose is melting the fat in the salo and drip the grease onto slices of bread. We eat the bread and the fried salo with onions, paprikas and tomatos. Many stabs an onion onto the stick after the salo and roast that too but I always eat it raw, sometimes biting it as an apple.
One main rule of salo roasting: it needs to be done over the coals, the grease should be melted out of the salo. This rule is crossed by many and fry the thing over flames, usually out of impatience. The result is that the salo gets all sooty and the grease will paint the bread black. It has some additional flavour but not sure if it's worth it. I always roast on coals. Well for over a decade now for sure.
This activity is very typically done by a group of people, almost never done alone.
I think that's sums it up.

 No.135

>>132
i call dibs on grey sweater gril on far left

 No.136

File: 1564032256624.jpg (190.32 KB, 800x861, 800:861, rule34-szalonna.jpg)

>>135
B-but that's someones's mom. Probably the little dude's in front of her.
Those aren't me and my homies just a random image from the internet.
But lucky for you I found rule #34 on salo roasting. Here have some roasties. They they appear to roast kolbász/kielbasa/sausage.

 No.137

>>136
i demand you transplant rights face onto lefts body

 No.140

File: 1564076108285.jpg (520.63 KB, 800x861, 800:861, rule34-szalonna-fix.jpg)

>>137
Delivery.

 No.141

>>140
ah, much better. thank you sir, i can work with this.

 No.272


 No.275

>>272
what kind of ogre is that? it says he's ukrainian but he speaks american no problem and I don't hear any funny accent

 No.277

>>275
It was very surprising for me too. He lives abroad (not in Ukraine) judging by a quick glance around, but he finds the words slowly in quite a few places or use words that don't really fit.

 No.549

File: 1580760313049.jpg (55.56 KB, 475x600, 19:24, ricin.jpg)

Tomorrow am gonna make rice n beans.
Canned kidney beans with noname rice, chilipee, grill spice mix, onions (thick slices, fried) and a piece of leftover ham (gonna slice it up too and fry). I'm eyeing a slab of bacon too, but maybe that's for day after tomorrow. Also thinking about frying a little hot green paprika into the stuff, then I probably leave out the chilipee. We'll see.

 No.552

>>549
Congratulations, you're Latin American now.

 No.555

>>552
I thought it's an African thing. And Asian. Well, anywhere but Europe thing.

 No.559

>>549
Well, not exactly how I planned.
We had a bag of jasmin rice opened, it's ok (better than what I wanted to use), but the beans ain't good. I thought we have kidney beans but no, only "normal" brown, and white. I used the former and it's too soft, but I bet the white would be even softer. The green paprika isn't hot, so I used chili powder. It needs more onion, used a small-medium one.
The taste is ok, maybe a bit more grill spice mix would be needed but I don't care much. I'm looking forward tomorrow when I fry chopped up bacon into it.
I used ~50-60 grams of rice, and half a can of beans. It was ready fairly quick, basically while the rice cooks, all the other stuff can be chopped and fried.

 No.575

>>555
Phaseolus is from the New World.
>white beans
The ones I'm familiar with are for salads, they're horrible when replacing brown or black as partners for rice. Though once I had white beans with black rice.

 No.584

>>575
Yeah it is true that in Africa or Asia they couldn't invent rice n beans until beans weren't shipped to there, but it is true the other way around, in America they couldn't figure out how to do rice n beans until rice weren't shipped there.
It was an exchange of plants and not just one direction interaction.
It's fairly easy concept to mix the two so I assume either it was invented at several places, or one but sailors who made their rounds around the oceans spread it very quickly (or even was invented by them) so place of origin barely matters. Well by this reason it's possible the first ever rice n beans was made in Europe, maybe even so since both ingredients - and some others - surely met there very early on the docks.

 No.586

This bacon tastes odd. Tried raw and it was great, it should be even better when fried, but no. Weird.

 No.598

Ideally beans should be replaced with lentils.

 No.646

File: 1581233165911.jpeg (244.45 KB, 1460x2190, 2:3, rice.jpeg)

>>598
I liek lentils in specific lentil soup and thick soup (pottage?), cream based, some garlic cooks in it beside the lentils, sometimes smoked ham or ribs or something similar. Otherwise salt, black pepper.
Sometimes I pour a little vinegar into my portion.

How Bernd cooks his rice? Do you guys fry them first a little in some minuscule amount of oil before boiling in water, or just add water right at the beginning?

Also why is still an "Email image" option in the context menu when I right click?
Is there anyone who managed to figure out how to remove that option?

 No.661

>>646
>fry them first a little in some minuscule amount of oil before boiling in water
Never heard of that here.

 No.664

File: 1581353730840.jpg (155.18 KB, 800x533, 800:533, tarhonya1.jpg)

>>661
I don't do it, but my parents do. Also we fry tarhonya a little first (this round little buckshot liek pasta), before boiling. Not sure what else, me moms cooks herself other type of grains once in a while (maybe buckwheat too), not sure how she makes them.



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