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Discussion in 'Food, Drugs & Alcohol' started by minty, May 24, 2012.
i just pulled a slimfast out the fridge and ima drink it nah
gotta stay alive i spose.
How long at what temp? My guess is 10000 years at 175.
wtf. incomplete assignment. Like porn, we all know how it ends, but we need that money shot.
I came... repeatedly
Pork leg with créme/horse shroom sauce and rice
Great fucking sauce, imo, one of my family's favorites. It's pretty good by itself, even without the meat.
Sooooo.. it's kinda like this:
- Carnaroli rice (ideally)
- few drops of sunflower or rapeseed(my favorite ) oil
- 2-3 onions
- 1 whole garlic
- Pork leg (duh)
- 20-30 champignons (or 10 portobellos), chopped into whatever polygonal structures you like
- 2-3 bay leaves
- few whole black peppers and some allspice (ideally 2-3 pieces as well - optional)
- 1-2 cups of water
- 1/4 of glass of red wine (optional)
- 1 cup of sour creme
Preparation isn't hard, just keep adding the ingredients in this order, the onions should be caramelized by the time meat is just slightly fried, then you must quickly add the shrooms, the spices and the water and braise that shit for a 10-15 minutes, after that, just slowly add the rest of the ingredients while stirring the stuff on a small flame..
Kinda heavy dish, but ideal for days like these...
oh, and the wine i had with it was rosé, i don't drink red that much. I don't even like using it as a cooking ingredient, if you add too much of it, the food automatically tastes like vomit and there's nothing you can do about it..
Someday i will learn to cook, and i will have this thread to thank. That sounds hella good. Looks a lil mushy, but good. Is it like a white goulash sorta thing?
Usually, hungarian goulash is made with beef, not pork, and there's paprika in it.
I attempted to make it with pork because I had to use that meat: it was good, but would have been better with meat imho.
Remind me to decline if you ever to offer to cook.
250 degrees It took about 6 hours to roast. After I trimmed it of excess fat, skin and muscle fascia, the roast was about 7 lbs, give or take. When the center is beginning to complete it's turn it's done as shown in the 3rd picture. If you're totally anal then check the thickest portion of the meat with a thermometer, 165F is your target. Then the sauce, whiskey and a 1/2 cup of water is added, (if you get a tough piece of pork then you can put 6 - 8 tablespoons of butter on top and that will create a grease layer on top to soften and seal the meat, this is tricky though --too much and it's overly greasy. -- the temp is then dropped to 200-225 for about another hour- hour and half, mixing the contents to prevent the meat from drying out. If sauce hasn't reduced, leave it in and check on it every 1/2 hour. If it's drying out too fast, as it often does on a grill, add a half cup of water to submerge the meat. Do not add sauce, it will make the dish too vinegar-y.
The NC BBQ recipe is supposed to be cooked over a long period of time. To the contrary to many yankee beliefs, the southern saying on cooking, low (heat) and slow (long time) yields very consistent results no matter the altitude or equipment grill, open pit or faulty thermo on an oven. The actual temp is almost inconsequential. The crust you see on the pork is the brown sugar crystallizing/caramelizing into this wonderful "shell." It locks in the moisture of the meat and the meat roasts within its own juices.
Strictly a visual gal eh?
Low and slow can be applied to other meats as well and works very well with bird if the bird is not stuffed.
Steak. Using this technique.
Rose =/= red.
Its a vision from the gods
Of course, but there are very few things rosé isn't really suited for.. Red has a stronger taste, and is best with ... let's say ... beef roast, or coq au vin.. or ... as a mulled wine... as i said, i don't drink red that much... now.
But you know how it is.. the color of wine should match the color of the meat.. more or less.
Kinda.. but coming back to this, i must say i like it best without the meat, and garlic and the other spices(with just the whole pepper and bay leaf, bay leaf is important in this recipe). The mushrooms will give it excellent taste if you can keep it simple, especially if you can gather a good combination of few wild ones.. for example, chanterelles, and few selected members from the Boletaceae family.. i admit i am a lazy faggot, but the simplicity can help you enjoy the wonderful taste of each of the individual ingredients...
but only pick up those mushrooms that you can safely identify.. and you really shouldn't gather them around industrial zones and factories ... and mines.. they are absorbing heavy metals from soil, stuff like lead, or cadmium ... also radiation.
Another thing is you can alter the sour cream with heavier cream, or with milk, depends on how "healthy" you want it.. mushrooms are like 80% water, so in this case, extra fat shouldn't hurt that much.. Around here, it's usually server with potato dumplings, but that's whole another story.. it should be ok with pasta, or whatever you like..
Wine and it's spice, fruit or tannic core taste will enhance or change your dinning experience. There are lighter reds than the well known full bodied and robust Cav Sav, which is suspect you are suggesting, such as the more flowerful and fruity shiraz. Merlot is a softer and more round tasting wine, which to me is a great all around wine. While traditional thought is red wine = read meat -- no. Seafood eh. your call i like to pair a spicier lighter red wine, because I find whites to be too dry and really quite flat as far as taste goes.
But the real rule of thumb is -- pick a good wine and no one will care about the color.
Lovely mushroom soup. Looks very tasty.
I must concur, in the spectacular art of cooking, one shouldn't limit him(her)self with a set of rules, but rather take a few hints and then, follow whatever calling he or she wants to pursue.. to evolve, and to perfect. By the power of gravy, we are one.
With that kind of attitude you should pursue the culinary arts and be a chef. That's some serious focus. I mean if you are not one already.
you soft cunt. where's the fun in that?
Live on the edge - "Tonights dish is Russian roulette casserole, followed by Fugu prepared by a mexican"
Thanks for your kind words. Cheers!
Of course i was thinking of recommending the amanita genus first, knowing the few edible ones are perhaps the most delicious mushrooms(ironically enough, even most of the poisonous species taste exquisitely, according to the survivors who had their stomachs pumped in time ), you steaming ball of cat turds! But then the possibility of having the Buttwhisperer title passed on me crossed my mind.. and my experience with similar practices are still quite limited, but i'm working on that(I'm in the process of building a buttshrine). I dunno about other life-risky foods around, but i think eurofaggots have a knack for stuff that literally tastes like shit. It mostly takes form of some disgusting cheese, or fermented shark.. or moose nose ... or other stuff like that
Made this the other day:
Thats a 20lb porkbutt covered in all sorts of shit. My room mate is running a food truck, and gets this fancy $6,00 a lb heritage pork, so she rendered down the belly, leaving us with jars and jars of fat. We also skimmed the gelatinous layer off, and put a bunch of that on here.
Note: the butt itself is some 1.50/lb shit). So in essence, I took a shit piece of inbred industrial, boiler-plate pig, and cooked it in the fatty delicious essence of a better, fancy pig, with fuckin papers. There's a bunch of carrots and potatoes around the side of it, and I threw in some jalapeno slices, and onions just because.
Anyway, that was cooked at 200 degrees for 100000 years, and came out bangin. 5 days later, I am at the leftover sandwich phase:
So yeah, thats a half loaf of sesame Italian bread. I bullshitted up a BBQ sauce right quick from a ketchup+caramelized onion base, because I am too lazy to be bothered to make a sauce for one sandwich from scratch, and put a simple oil/vin slaw on top.
I am very full and tired, for some reason.
that sandwhich looks good. Idk about your pan of terror and jalapenos but I've never cooked pork butt b4 so i can't comment.
You have toothepast on your table.
It's spelled T A L L O W
And the toothpaste has since migrated to its rightful place next to the bathroom sink.
Lol this thread is all bad these days without @j15m and me. I need to get back into it but pulling straight A+ over 19 units don't leave much time for cooking
Jizz's contributions were teaching me to cook. Yours were teaching me how to not be a vegan.
Both worthy educations.
Yeah, when I want ground nut paste substituted for delicious-morphine analogue-having cheese, I can shoot my load in a potato, thanks.
Just wait for my cabbage special issue i'm planning this year...
The woman returned and was greeted by her husband with the remark, “Are you back so soon? You played with someone who resembled me.” “Oh, I have been false to my husband,” she said to herself; and to her husband she replied that it was someone who, walking in the distance, looked like him. “Well, we shall find out during the day,” he replied. When it was fully light, white-shell, abalone shell, jet, and hard substances, five altogether, were given whirlwind that he should raise a sandstorm, making it dark and blowing dust in the eyes of the guards. He asked the small wind on his ear to make nohwiłbin’s mind dwell on the fact that his wife had been tampered with. When he approached, the woman who sat with her face turned nearly away, laughed and turned around. “That one was my husband,” she thought the wind told him.
This will be called nt’atso, “large ripe.” At the end of it all vegetation will be mature. That will be its heart. Its soft feather will be niłts’a ba’at, “rain female.”
I eat this basically every other day:
I work in Mediterranean food, but I'm too cool to feed myself off the menu. So this is the concoction I have come up with, and it has everything you need to stay alive for 1 day in it.
Lamb/beef schwarma meat, 2 cups rice, sauteed peppers and onions, parsley, deep-fried cauliflower, and feta cheese, topped with plain yogurt and roasted cashews (jk, I deep fry them, because roastin nuts is for hookers). Theres a bunch of garlic aioli in it, some 7 spice, cayenne pepper, tahini, and sambal hot-sauce. I can't decide whether it's healthy or not, because while it looks good on paper, it is greasy as fuck.
It's like delicious a roto-router every other day; I wake up and the shit practically falls out of me, which is convenient because of the ol' hernia.
I eat it with chopsticks to avoid gorging myself. Like those dogs that need the special bowls because they choke on their food.
Therefore also I have lent him to the LORD; as long as he liveth he shall be lent to the LORD. And he worshipped the LORD there.