She knows how to cook eggs. Low heat and constantly stir. In butter? That's the way!!!
food =[ grantmichaels' skunkworx thread ]=
- Thread starter grantmichaels
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Yup, and she kills the heat after only a moment and then usually moves it off to the side to scramble ... so good, changed eggs for me, honestly.
smokenator and hover-grill, so i can begin my journey any time now ...
seems legit ...
This thread is in it's golden light ... it's been sunset, as well as EOL'd ... we'll leave this to fall off the charts and represent my first period of posting on the site ...
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Good times, find my new =[ grill grantmichaels, grill ]= thread in the BBQ area of the site if you are interested in following along while I use a Weber kettle 100x ways in a matter of months ...
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Cheers!
Â
Good times, find my new =[ grill grantmichaels, grill ]= thread in the BBQ area of the site if you are interested in following along while I use a Weber kettle 100x ways in a matter of months ...
Â
Cheers!
Nice, very nice but you need to learn to make Pickelse:
http://thehotpepper.com/topic/22119-pickleseyou-have-to-try-this/#entry459225
then try some of it on your dog with a shot of Mustard. It's all you need and once you try it, it's all you'll want.
That's my story and I'm sticking to it!
After three months of grilling 101, I'm going to try this page one rabbit hole that I never explored - having heard much about it's awesomeness since, and since it's topical for me now ... I think I'm going to put some stuff up in here this weekend ...
in truth, the leftover ribs were even better for having had a little firm up time in the over (a la JT) ...
This needs to be done right in the near future.
http://thehotpepper.com/topic/22119-pickleseyou-have-to-try-this/#entry459225
then try some of it on your dog with a shot of Mustard. It's all you need and once you try it, it's all you'll want.
That's my story and I'm sticking to it!
After three months of grilling 101, I'm going to try this page one rabbit hole that I never explored - having heard much about it's awesomeness since, and since it's topical for me now ... I think I'm going to put some stuff up in here this weekend ...
in truth, the leftover ribs were even better for having had a little firm up time in the over (a la JT) ...
This needs to be done right in the near future.
3D is a THING right now ... 3D is a thing RIGHT HERE ... 3D Lettuce is here to as JT puts it - "save lettuce" ...
I should toast these, but I'm trying to get done w/ work so I can watch Game of Thrones later ...
Once I start w/ sriracha on any given day ... it's has to keep happening ... I don't know ...
I mixed up some 50/50 pork/beef filler meat, some sliced celery, some hot habanero rotele, with ample sriracha and a couple of tsp's of peanut oil that i premixed with some lethan ingestion ...
It's time to do some 3D lettuce ...
It's like a Beetle packing contest in the mother ...
I have a tool I've been meaning to sick on some scallions and carrots ...
but this one will have to get by without (the carrots were required in the slow cooker meal) ...
3D Lettuce ...
the Easter bunny told me so ...
It's good to laugh at yourself, but only if it's sometimes ...
I should toast these, but I'm trying to get done w/ work so I can watch Game of Thrones later ...
Once I start w/ sriracha on any given day ... it's has to keep happening ... I don't know ...
I mixed up some 50/50 pork/beef filler meat, some sliced celery, some hot habanero rotele, with ample sriracha and a couple of tsp's of peanut oil that i premixed with some lethan ingestion ...
It's time to do some 3D lettuce ...
It's like a Beetle packing contest in the mother ...
I have a tool I've been meaning to sick on some scallions and carrots ...
but this one will have to get by without (the carrots were required in the slow cooker meal) ...
3D Lettuce ...
the Easter bunny told me so ...
It's good to laugh at yourself, but only if it's sometimes ...
Alright ... next installment on my trip to Mexican rolls ... spicy one's tonight!
I intended to make some, but I don't have anything to roll w/ the tempura shrimp, so I opted out of the rice for the sake of saving carbs beyond the flour ...
I'll grab some avocado and celery next trip to the store ...
I needed to try straightening them to have them work for sushi anyhow, and so I made them w/ diagonal slits on the belly side - bending them backwards carefully while on the cutting board (a la video I shared on the site recently) ...
I didn't blanche the string beans, but I think I would in the future if I ever think to make them again ... they were good, but I'd never fry a veg to have as a side to fried meat again, lol ...
Easily the best peanut oil at the regular market, and worth it.
Let's do this ...
First round stuck to basket, then I realized I shouldn't have been using a basket and I was in the biz w/ a spider ...
This batter wasn't as good as the Zatarrain (?sp) Onion Ring batter, and it really could have been spicier despite appearing spicy ...
Still, straightened tempura shrimp, a step closer to Mexican rolls!
Oh, and string beans too!
Good stuff ...
I intended to make some, but I don't have anything to roll w/ the tempura shrimp, so I opted out of the rice for the sake of saving carbs beyond the flour ...
I'll grab some avocado and celery next trip to the store ...
I needed to try straightening them to have them work for sushi anyhow, and so I made them w/ diagonal slits on the belly side - bending them backwards carefully while on the cutting board (a la video I shared on the site recently) ...
I didn't blanche the string beans, but I think I would in the future if I ever think to make them again ... they were good, but I'd never fry a veg to have as a side to fried meat again, lol ...
Easily the best peanut oil at the regular market, and worth it.
Let's do this ...
First round stuck to basket, then I realized I shouldn't have been using a basket and I was in the biz w/ a spider ...
This batter wasn't as good as the Zatarrain (?sp) Onion Ring batter, and it really could have been spicier despite appearing spicy ...
Still, straightened tempura shrimp, a step closer to Mexican rolls!
Oh, and string beans too!
Good stuff ...
ribs ...
need to decide upon a seasoning and drop 'em in a bath for tomorrow ...
need to decide upon a seasoning and drop 'em in a bath for tomorrow ...
Saint Louieeee!!!
Saint Louieeee!!!
These days, I've learned multiple things were wrong ...
Shouldn't be salted in the bag first and foremost ...
Should have used torch, Searzall, hot CI, or grill to finish QUICKLY, not baked ...
But otherwise they were tasty as hell, and expect these to rock ...
We'll see ... fun to bring 'em back around.
Also fun to dig up old threads and realize how much you've learned over a couple of years ... lots of good tips and advice flowing around here.
These days, I've learned multiple things were wrong ...
Shouldn't be salted in the bag first and foremost ...
Should have used torch, Searzall, hot CI, or grill to finish QUICKLY, not baked ...
But otherwise they were tasty as hell, and expect these to rock ...
We'll see ... fun to bring 'em back around.
Also fun to dig up old threads and realize how much you've learned over a couple of years ... lots of good tips and advice flowing around here.
Quick post, have to watch Gone Girl w/ D now that game is done ...
141F overnight for Med ...
Left-over cabbage rolls tonight!
141F overnight for Med ...
Left-over cabbage rolls tonight!
After a couple two or three hours, I flipped them over since there's some gas trapped (causes flotation), and submerged the worst case w/ a saucer ...
I'm just going to leave them at 141F overnight, and they'll be down for whatever once I wake-up ...
I'm just going to leave them at 141F overnight, and they'll be down for whatever once I wake-up ...
kind of ... it's just a little overnight braise, no biggie ...
i couldn't resist the urge to try again w/ the things i've learned since ...
way back i didn't remove silverskin, i salted, i cooked 48 hrs, and perhaps worst of all - baked them to right the slimy ...
these i removed the silverskin, only seasoned w/ a little BP and Mrs Dash (so far), only plan to cook a half a day, and will dry, sear, and bind sauce to either on the grill or fire otherwise tomorrow ...
i'll do some more straight smoke soon, but i just couldn't resist taking another crack at 'em ...
what i was going to do: http://forums.egullet.org/index.php?/topic/129474-Deep-fried-baby-back-ribs-with-spicy-BBQ-sauce%2E/page__view__findpost__p__1703811
i couldn't resist the urge to try again w/ the things i've learned since ...
way back i didn't remove silverskin, i salted, i cooked 48 hrs, and perhaps worst of all - baked them to right the slimy ...
these i removed the silverskin, only seasoned w/ a little BP and Mrs Dash (so far), only plan to cook a half a day, and will dry, sear, and bind sauce to either on the grill or fire otherwise tomorrow ...
i'll do some more straight smoke soon, but i just couldn't resist taking another crack at 'em ...
what i was going to do: http://forums.egullet.org/index.php?/topic/129474-Deep-fried-baby-back-ribs-with-spicy-BBQ-sauce%2E/page__view__findpost__p__1703811
that's likely true. i just couldn't resist the experiment this time, is all.
as i finished prep'ing the second earlier, i felt bad for you doing ten of them ...
as i finished prep'ing the second earlier, i felt bad for you doing ten of them ...
OK ...
I debated posting, but for the sake of completion and good science, here goes ...
These are being sampled at < 18 hrs at 141F ...
I'll share some thoughts tomorrow after I have the second rack, which has been sitting at 155F since the 18 hour mark ...
I debated posting, but for the sake of completion and good science, here goes ...
These are being sampled at < 18 hrs at 141F ...
I'll share some thoughts tomorrow after I have the second rack, which has been sitting at 155F since the 18 hour mark ...