Jump to content
Sign in to follow this  
Munya

Food/Cooking thread

Recommended Posts

On 8/16/2017 at 4:23 PM, Munya said:

Lots of smoke when you are seasoning it the first time, so much smoke.

you're using too much oil then.

 

also hi im fred i cook a whole lot. made some pickled red onions, pablano peppers, and hungarian peppers recently and have been using them in various meals. you save a old pickle jar then chop up your veggie of choice and boil a half water half vinegar mixture (dont use balsamic, red wine and apple cider are the best) then add salt and sugar 1-2 tbsp each and everything to the jar and cover and wait. if you prefer your pickled shit softer you can boil it in water for 10 minutes or so first then remove, drain, and dry your veggies before adding to the jar.

but yea something something peter picked a pickled pepper

Share this post


Link to post

barely a spoonfull if that actually, think it was just the particular oil I was using, has a low smoking point I think.

Share this post


Link to post
7 minutes ago, DoctorPBC said:

This video is of low quality, like fred

 

 

 

if it's such low quality why should anybody watch it? the title gives away everything. you're gay for me.

Share this post


Link to post

made some ribs. basic-ish with a twist. reduced some pineapple juice and brown sugar into a glaze that i poured over the ribs after cutting them up. was going to slice and then fry the ribs where i sliced them but they were too tender. added pineapple salsa on top that i hated. but hey the ribs were divine.

ZZog1b7.jpg

Share this post


Link to post

I don't think I have ever had anything with rhubarb in it that I am aware of, that looks pretty tasty though, I'd try it.

Share this post


Link to post

making some more meatballs only using sicilian sausage this time and strawberry/rasberry/peach with bbq and a bit of buffalo and tobasco. also using subs now so they dont fall out as often and adding cheese and pickled peppers. was able to get the hamburger at about 1/3 the price i normally pay so making huge batch.

Share this post


Link to post
On 9/1/2017 at 12:33 AM, fredrichnietze said:

made some ribs. basic-ish with a twist. reduced some pineapple juice and brown sugar into a glaze that i poured over the ribs after cutting them up. was going to slice and then fry the ribs where i sliced them but they were too tender. added pineapple salsa on top that i hated. but hey the ribs were divine.

ZZog1b7.jpg

@Rigamorty Those counter tops look like they were made in Detroit, the plate might have been brought it from a different state though

Share this post


Link to post

made sweet and sour orange pork with rice. it was better then most of the chinese resteraunts i have been too but their is one i need to go back to and re eat to tell. been too long.

B5AoV8t.png

Share this post


Link to post
On 3.10.2017 at 7:09 AM, fredrichnietze said:

made sweet and sour orange pork with rice. it was better then most of the chinese resteraunts i have been too but their is one i need to go back to and re eat to tell. been too long.

B5AoV8t.png

Looks nice! I want to do the same but use the chicken. What do you think? Will it work out?

Share this post


Link to post
1 hour ago, averil8 said:

Looks nice! I want to do the same but use the chicken. What do you think? Will it work out?

yes the original recepie called for chicken but i subbed it out for pork loin cause i had a shit ton of it and wanted to clear out my freezer

Share this post


Link to post

You know, until recently i've not been a fan of sweet and sour stuff, but that looks pretty solid

Share this post


Link to post
3 minutes ago, Munya said:

You know, until recently i've not been a fan of sweet and sour stuff, but that looks pretty solid

basically this but i added some more rice vinegar and homemade plum preserve which makes it a bit more sweet and sour and adds thickness. also when i made the brown/mothers/base sauce i strained out the roots and cooked them in the wok for a few minutes before adding the sauce to add flavor and so i can say i eat vegetables even if it's 1/4 cup of roots in about a gallon of food.

 

Share this post


Link to post

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
Sign in to follow this  

×
×
  • Create New...

Important Information

By using this site, you agree to our Terms of Use and Privacy Policy.