food D3monic "Can" Cook but Allergies Suck!

Eggs going into fridge to marinade overnight, my peeling needs some work  :rofl:
 
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Flipped the salt pork. Probably has another 2 hours in the oven at 275
 
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Scoville DeVille said:
You're killin me over here!
 
Nice catch on the box of broth. That is reason #32 for using "Better than Bouillon®" (and it's kept in the fridge).
 
Anyway, keep on keepin on! Lookin good dude!
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Thanks, hopefully it turns out well. 
 
That broth could of been a killer, especially with her 86 yo grandma coming to dinner. 
 
t0mato said:
That's some seriously good cooking there D3.  Nice work.  ;)
 
Good luck with your inlaws.  
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Thanks, much more to go still, Working on pickling some radishes and finishing up that salt pork. Had a small bite and while it is salty it's also really good. Sort of like corned beef. 
 
Scoville DeVille said:
86 y.o.'s like spicy. Their tastes buds are worn out.
 
True story! HEAT IT UP! lol
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I'm already worried about the 3 little peppers in that big pot of broth being too much for her. Too late now though. I just wanted to invite her uncle and somehow it turned into a whole family event when they all old and tasteless. Her moms BF can't have too much salt... well wrong mofukin recipe buddy. It's all salt. 
 
grantmichaels said:
Consistently impressed with your willingness to Do Work ...
 
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I make things harder than they need to be too often.
 
I did a quick taste test of what I made last night and it's got a nice stick to your taste buds thickness with a good warmth. Not a scorcher but probably too warm for the majority. I like the heat range and i'm sure my stepdaughter will as well. 
 
I got 2 qt of stock left, going to toss in a few bouillon cubes, garlic, ginger and scallions. Make a quick weak batch and serve that to her gram and use as a cutting agent for the other two. I can add half weak batch and half spicy and get all around tolerable results I think. 
 
Sounds like it would work out ...
 
I tasted the white soy plain, as we discussed ... it's "less" soy ...
 
It's probably about half the funk-soy-factor of plain soy ...
 
I think I'll do a side-by-side bowl shootout of it versus soy in the coming days to really see what's up ...
 
It's def tasty - but is it necessary - we'll see ...
 
 
grantmichaels said:
Sounds like it would work out ...
 
I tasted the white soy plain, as we discussed ... it's "less" soy ...
 
It's probably about half the funk-soy-factor of plain soy ...
 
I think I'll do a side-by-side bowl shootout of it versus soy in the coming days to really see what's up ...
 
It's def tasty - but is it necessary - we'll see ...
 
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yea if it's not worth the price tag i'll hold out for something else. Really want the smoked shoyu but no prime shipping. They wanted like $28 to ship it... that's insane. 
 
I think the majority of the heat in the broth is from some white pepper I added. 
 
I would hold off on the white soy, i'm doubtful it's a necessary ingredient for soups and/or hot food - and probably more useful when a dressing (unheated) ... or, like, sushi!
 
grantmichaels said:
I would hold off on the white soy, i'm doubtful it's a necessary ingredient for soups and/or hot food - and probably more useful when a dressing (unheated) ... or, like, sushi!
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ok good to know, I'd probably enjoy a dark or smoked soy more. 
 
Elderly batch sans celery as i'm out. 
 
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going to be a very soupy week with all these broths i'm going to have left over. 
 
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