Watcha cookin'?

**schindlerpiste** · 04-29-2023, 06:01 AM

Blueberry schnapps

**allmountainsnowskating** · 05-05-2023, 09:39 PM

If you've ever tried making some Moroccan preserved lemons in your fridge and adding those to your hummus, it's ah-mazing . Really those preserved lemons taste great on pretty much anything

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**~mikey b** · 05-05-2023, 10:27 PM

Originally Posted by schindlerpiste

Blueberry schnapps

I made an elderberry liqueur with some organic vodka someone gave me that my girlfriend really likes

**Cruiser** · 05-09-2023, 08:01 PM

My instapot died. Should I just get another instapot or is there some new hotness? Mostly use it for chicken stock and simmering stew, chili, fatty meats, etc. Not a lot of yogurt, rice, etc...

**~mikey b** · 05-09-2023, 08:42 PM

no reason not to

it’s as good as a crock pot

I don’t do rice in mine - I got a small rice cooker for $5 at the thrift store - I like it

**gaijin** · 05-10-2023, 05:17 AM

Get a modern pressure/slow cooker. They’re game changers.

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**riser4** · 05-10-2023, 05:24 AM

I use my instapot 2-3 times a month. I would miss it but it's not crucial.

**gaijin** · 05-11-2023, 06:18 PM

Just a reminder to not forget (or neglect) your post-pork grease. I fried up a minced pork dish last night and up-cycled the leftover lard/grease with fresh butter, minced garlic, and finely cut green onions. Back into the fridge and cooled to a beautiful solid block. Should last a week (at most.) Saturday morning scrambled eggs with sautéed tomatoes and mushrooms should kick ass.

Will also mix half of it with some fresh parsley tonight to top the steak over rice. Or french bread.

It's 9am. Of course I'm already planning dinner.

**BC13** · 05-11-2023, 06:35 PM

I have clearly been neglecting post- pork grease.

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**BC13** · 05-11-2023, 06:50 PM

Originally Posted by larilinesign

If you've ever tried making some Moroccan preserved lemons in your fridge and adding those to your hummus, it's ah-mazing . Really those preserved lemons taste great on pretty much anything

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Having never heard of Moroccan preserved lemons, I just spent the requisite 30 minutes reading recipes on making Moroccan preserved lemons and recipes that use Moroccan preserved lemons.

They sound incredible, and as a condiment addict, this be the food item that pushes me to ferment a food for the first time.

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**MakersTeleMark** · 05-11-2023, 07:12 PM

Originally Posted by BC13

They sound incredible, and as a condiment addict, this be the food item that pushes me to ferment a food for the first time.

Try some salt or soy cured egg yolks while your at it.

**BC13** · 05-11-2023, 07:22 PM

Originally Posted by MakersTeleMark

Try some salt or soy cured egg yolks while your at it.

Oh man, you know I'm gonna have to spend 30 minutes learning about soy cured egg yolks.

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**Cruiser** · 05-12-2023, 09:38 PM

Chicken and rice

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**nickwm21** · 05-13-2023, 07:52 PM

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**gaijin** · 05-14-2023, 04:54 AM

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**nickwm21** · 05-14-2023, 09:25 AM

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**Beaver** · 05-14-2023, 09:40 AM

Digging around in my freezer I came upon 3 sirloin tip steaks. I had cut from a roast about a month ago. I cut 4, dry brined them about 6 hours then plans changed so 3 went into the freezer. I forgot they were pretty brined and brined them again. This time because of biking and beer they ended up resting for 30 hours instead of 3 as planned. I let them sit on the counter for about 45 minutes and come up to room temp and hucked em on the BBQ for a few minutes until blue rare. Holy fuck sooo good. The fat tasted similar to bacon.

Yesterday was 24 hour dry brined then 1 hour smoked pork chops BBQ'd. Again, holy fuck.

**MagnificentUnicorn** · 05-14-2023, 09:49 AM

Originally Posted by nickwm21

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Looks like a tlayuda

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**J. Barron DeJong** · 05-14-2023, 11:08 AM

Originally Posted by MagnificentUnicorn

Looks like a tlayuda

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Huevos Rancheros?

That was Mother’s Day breakfast here.
Hey i

**Dantheman** · 05-14-2023, 06:56 PM

The finest milk steak in all the land, boiled over hard as God intended.

**allmountainsnowskating** · 05-15-2023, 10:06 AM

Originally Posted by BC13

Having never heard of Moroccan preserved lemons, I just spent the requisite 30 minutes reading recipes on making Moroccan preserved lemons and recipes that use Moroccan preserved lemons.

They sound incredible, and as a condiment addict, this be the food item that pushes me to ferment a food for the first time.

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I learned about them from The Barbeque! Bible and made the simple harissa. Ohhh my goddd it was so fresh and delicious. Maybe one of the better things I've eaten.

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**~mikey b** · 05-16-2023, 07:29 PM

prepping venison roast for tomorrow for the kid

marinading in beer and mustard overnight

plan is to slow cook it in the Crock Pot all day tomorrow then wrap it in bacon and broil it with honey mustard to finish

yams and bananas for a side