grantmichaels said:
Fuxk ywH11
food =[ grantmichaels' skunkworx thread ]=
- Thread starter grantmichaels
- Start date
Fuxk ywH11
For those who won't otherwise find it in the bowels of the site ...
Prep:
http://thehotpepper.com/topic/55216-create-a-taco-throwdown-and-contest/?p=1183087
Final:
http://thehotpepper.com/topic/55216-create-a-taco-throwdown-and-contest/?p=1183125
Team America, Fuck Yeah!
Prep:
http://thehotpepper.com/topic/55216-create-a-taco-throwdown-and-contest/?p=1183087
Final:
http://thehotpepper.com/topic/55216-create-a-taco-throwdown-and-contest/?p=1183125
Team America, Fuck Yeah!
Try to keep it in one place please. Duplicate content bumps two topics and pushes other people's content down, thanks.
The Hot Pepper said:
Huh? ... It's links to the threads in the promotion area - where, nobody looks for food ...
You posted that pic here and there. Just because a post is somewhere you think no one will see doesn't mean you can link to it from a more visible are, that's cross-posting. If everyone did that it would be posts full of links to posts.
This isn't really a Blog, this is in the forum, so it's cross-posting.
This isn't really a Blog, this is in the forum, so it's cross-posting.
OK, here's my cheek ...
Hmm ... I really need to revisit the smash-technique over the gas burner ...
http://www.seriouseats.com/2014/03/the-food-lab-maximize-flavor-by-ultra-smashin.html
http://www.seriouseats.com/2014/03/the-food-lab-maximize-flavor-by-ultra-smashin.html
EOL 11:59:59 EDT 6/24/15
Bu-Bye Slimy Sous Vide Beef Spares - it's been real.
Bu-Bye Slimy Sous Vide Beef Spares - it's been real.
where's the funking waffles man? 
FreeportBum said:where's the funking waffles man?
In some ephemeral, future waffle-instance thread ...
This thread's going have been revived more times than Gary Busey ...
grantmichaels said:
Hit List:
1) sourdough bread --> waffles
2) ramen-fried chicken
3) lomo al trapo tenderloin
4) paneer --> mozzarella --> fondue
5) arepas
Bumper said:
actually, i was making room in my freezer for bacon yesterday ...
i plan to cook some pork belly, anyways ...
grantmichaels said:ok ... Trader Joe's had pork ribs that cost 1/3 what I paid last time at Morton's for a couple of racks ... $18 and D and I each get our own rack? SOLD.
last time we didn't really care for the ribs having been coated with hot powder, and D didn't really enjoy the brown sugar (I liked it) ... so this time i used only kosher salt and a little chunk of butter ...
pulled them up after 24 hrs at 155F ...
and then last night at 50 hrs, we dumped them on a pan to toss into the oven at 250F for 10 minutes, just to "dry" the surface a little bit ... i'm not sure if they were in for 5, for 7 or for 10 or whatever - you pull them when they are a little less dry than you'd like ...
they don't really hold together after two days #truestory
but they made delicious ribs this time ...
the other black gold ...
D's a little childish about condiments, so the spread is extreme ... on seconds, she sprinkled hers with some montreal seasoning ahead of tossing them in the oven ... I used a little Stinky Fingers (sweet) ...
awesome
not bbq OR oven ribs ...
blingin', regardless ...
BWAHAHA ...
Time for my second tomato soup ... no reason to change a thing as that shit was most excellente!grantmichaels said:just warming up here these past couple weeks ... i'm all about uav and bbq this fall/winter ...
geisha.
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hot weather, cold cuts.
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w/ frozen arby's fries.
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killer mater.
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boig.
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also boig.
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first tomato soup.
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more to come ... lots and lots of bbq ...
This is worth repeating, pulling it around ...grantmichaels said:I'm inspired by folks doing the work, lately ...
I've been trying hard on something on Sunday night's, quietly, for some weeks now ...
Tonight, I'm trying to maximize the dry wagyu brisket bark and bits, Chipotle ('raunt) style ...
I read Serious Eats on it, and then checked some copycat recipes on the net ...
There's a lot going on ...
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I removed the fat carefully by hand, because running into the gnarly bite is the only shitty part about Chipotle's awesome beef (they call it barbecoa, but that's a stretch) ...
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They had this red pepper at Publix yesterday, so we're trying it tonight ...
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And I built up de-glazing concoction of Harpoon Ufo, LDHS Chipotle, ACV, yuzu marmalade, and juice of a quarter lime ...
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And I built up a spice mix to toss the brisket in w/ a quarter lime's juice ...
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Let's get ready to rumble!
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Cook and plate, after the thread settles ...
Hope this doesn't get garbled by Tapatalk, but I kicked things off by getting a pan hot w/ benton's fat, and getting after the fresh pepper slices ...
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I poked at them w/ a silicone spattie, and once they started to bend a little, I added in the brisket, and pressed it down w/ the spattie ...
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I made some crispies, and some tasty fond ...
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Which I de-glazed w/ my concoction ...
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I reduced the heat and tossed it a bit to let everything get happy ...
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And then I turned the Benton's and butter in the big pan from low to medium, and assembled some tacochanga's w/ cotija or whatever it's called ...
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Which I laid very carefully upside down w/ faith that they would seal w/ almost no overlap ... fingers crossed ...
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It went pretty good ...
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OK, it went very good =)
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Doing the work, is sometimes worth it ...
The kaffir powder, yuzu marmalade, and lime juice synergy was amazeballs.
And now, back to work!